Thai Salad

Name: Thai Salad
Prep time: 20 min
Yield: Serves: 2
Cuisine: Thai
Ingredients: ½ red capsicum (pepper), seeded and finely sliced; 1 red chilli, seeded and finely sliced; 50 g (1¾ oz) baby English spinach, sliced; 100 g (3½ oz) rice noodles; 90 g (3¼ oz) bean sprouts; a few drops sesame oil; 3 spring onions (scallions), finely sliced; ¼ cucumber, peeled, halved and quartered lengthways, then finely sliced; 1 handful basil leaves, torn; 1 handful coriander (cilantro) leaves, chopped; ¼ savoy cabbage, finely sliced; 1 handful mint leaves, chopped; 1 teaspoon grated fresh ginger; 2 tablespoons soft brown sugar; 90 ml (3 fl oz) lime juice; 60 g (2¼ oz) peanuts, toasted and chopped; 2 teaspoons sesame oil; 2 garlic cloves, crushed

Preparation info

Serves:
2

Difficulty
Easy

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Many Southeast Asian-style salads feature fish sauce in the dressing. Although vegan fish sauce is available – feel free to add some to the dressing if you like – this salad has bags of flavour without it. The noodles make this quite a substantial salad, so it’s perfect as a main course.

Ingredients

For the Salad

100 g (3½ oz) rice noodles
a few drops sesame oil

Asia
Thailand
Main course
Starter
Side dish
Vegan
South East Asia

Method

Cook the noodles following the packet directions, rinse with cold water and toss with the sesame oil to avoid sticking. Set aside.

Whisk together the dressing ingredients.

Combine all the salad ingredients in a bowl, reserving some of the peanuts, coriander and chilli. Toss with enough of the dressing to coat. Serve immediately, sprinkled with the remaining peanuts, coriander an