Name: Thai Salad
Yield: Serves 4–6
Cuisine: Thai
Ingredients: limes juice of 4; mange-tout 100 g (3½ oz), cut into julienne strips; coriander small bunch of leaves, coarsely chopped; beansprouts 100 g (3½ oz); baby corn 100 g (3½ oz), cut into quarters lengthwise; lemon grass 1 stalk, tough outer leaves removed; soya sauce 75 ml (2½ fl oz); green mango 1, peeled, stoned, and cut into julienne strips; pak-choi 4 heads, shredded; red chillies 2; garlic cloves 2; mint large handful of leaves, coarsely chopped; caster sugar 55 g (2 oz); fresh root ginger 2 cm (¾ in) piece

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This lovely, vibrant salad was created by our chef, Joe. It is quick to prepare and wonderfully refreshing, and very popular on our summer menu.

Ingredients

mange-tout 100 g (3½ oz), cut into julienne strips
baby corn 100

Method

Place all the prepared salad ingredients into a bowl and toss together well.
To make the dressing, place the lemon grass, ginger, garlic, and chillies in a food processor. Blend well, ensuring all the ingredients are finely chopped, before adding the lime juice, sugar, and soya sauce.
Pour this dressing over the vegetables and serve.

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Thai Salad

Ingredients

Method

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