Name: Thai Fruit and Vegetable Salad
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 30 ml/2 tbsp coconut cream; 1.5 ml/¼ tsp chilli sauce; juice of 1 lime; 15 ml/1 tbsp Thai fish sauce; 225 g/8 oz cos, romaine or iceberg lettuce leaves; 115 g/4 oz/1 cup green beans, trimmed and halved; 6 rambutans or lychees, peeled and stoned (pitted); 1 small mango, peeled and sliced; 1 green apple, cored and sliced; 30 ml/2 tbsp granulated sugar; 75 ml/5 tbsp boiling water; 1 small cucumber, cut into short sticks; 1 ripe tomato, quartered; 115 g/4 oz/1⅓ cups beansprouts; 2 spring onions (scallions), sliced; 1 red onion, sliced; 1 small pineapple

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This fruit salad is traditionally presented with the main course and serves as a cooler to counteract the heat of the chillies that will inevitably be present in the other dishes. It is a typically harmonious balance of flavours.

Ingredients

1 small pineapple
1 small mango, peeled and sliced
1 green apple, cored and sliced

Method

Make the coconut dipping sauce. Spoon the coconut cream, sugar and boiling water into a screwtop jar. Add the chilli and fish sauces and lime juice, close tightly and shake to mix.
Trim both ends of the pineapple with a serrated knife, then