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Thai Salad
A SILWOOD SCHOOL OF COOKERY RECIPE
Serves 4-6
Ingredients:
Dressing:
1 garlic clove, crushed
A little red chilli, deseeded and chopped
15 ml sugar
40ml fish sauce
60ml lemon or lime juice
30ml coriander, chopped
Salad:
250ml finely shredded cabbage leaves
¼ cucumber, halved and sliced
½ red onion, finely sliced Chinese style then rinced
12-16 rosa tomatoes, halved
125ml corn, blanched
125ml mung bean sprouts
40ml fresh coriander leaves
60ml roasted peanuts
Method:
Mix the ingredients for the dressing together.
To make the salad, gently toss all the ingredients together in a large bowl. Add the dressing and leave to stand for 5-10 minutes before serving.
Variations: add cooked prawns or sliced grilled steak
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