I made this Thai-inspired salad a while ago and had it with some lime and honey marinated venison. Since then, I've made this salad several times and it pretty much goes with anything.
Don't let what looks like a long list of ingredients put you off. It's actually really easy to prepare and quick to put together - no cooking required! Once you get the hang of it, you could mix it up a little with what vegetables you use for the salad and you could up the chilli count if you like it with a bigger hit.
Thai Salad Dressing
2 stalks of coriander, use both leaves and stalks
1 thumb length ginger, peeled
1 whole red chilli - remove seeds and white membrane inside if you don't want it too hot
Juice of 1 lime
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tsp sesame oil
1/2 tsp sugar
2 tbsp water
1/2 cup lightly roasted peanuts, chopped
- Blitz all the ingredients except the peanuts together in a food processor until well mixed and the sugar melts. All coriander, ginger and chilli should be processed until minced but not a paste.
- Set aside.
- Lightly dry roast the peanuts in a frying pan and then roughly blitz into small chunks, or chop with a knife if you prefer or do not have a processor. Set aside.
1 medium red pepper, thinly sliced
1/2 cucumber - peeled alternative strips, cut into 1/4 lengthwise and then across into chunks
1/2 small red onion - very thinly sliced
1/2 head lettuce, sliced thinly - I used romain/cos but you can also use iceberg
1 large carrot, grated rough not fine
125g mung bean sprouts
- Place all the ingredients in a large bowl.
- Pour the dressing over the vegetables and mix it well with your hands. Don't worry if you bruise the vegetables a little.