Thai-Inspired Mixed Vegetable Salad

Name: Thai-Inspired Mixed Vegetable Salad
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 tablespoons fish sauce or light soy sauce; 110 g (4 oz) fresh or frozen peas; 3 tablespoons finely chopped fresh basil; 110 g (4 oz) cauliflower florets, trimmed small; 3 tablespoons finely chopped shallots, squeezed dry through a linen cloth; 110 g (4 oz) French beans, trimmed; 2 small fresh red Thai chillies, seeded and chopped; 2 teaspoons sugar; 110 g (4 oz) broccoli florets, trimmed small; 225 g (8 oz) fresh tomato (1 large); 4 tablespoons lime juice; 1 teaspoon freshly ground pepper or black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

I have always loved the idea of warm salads, especially with vegetables. Here is my version using Thai flavours that work very nicely. For pure vegetarians, simply use light soy instead of fish sauce. It makes a really great starter or an unusual accompaniment to grilled meats.

Ingredients

2 small fresh red Thai chillies, seeded and chopped
2 tablespoons fish sauce or light soy sauce
2

Asia
Thailand
Vegetarian
Spicy
South East Asia

Method

Make a Thai dressing by combining the chillies, fish sauce, sugar, pepper and lime juice. Mix well and set aside.

Bring a pot of salted water to the boil. Drop in the whole tomato for 5 seconds, remove, peel and seed. Cut the tomato flesh into 4 cm (1½