Thai Salad

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

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
Side dish
Starter
Main course
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