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you are here: Recipes | Thai Salad

Thai Salad

Silwood School of Cookery

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




Silwood School of Cookery

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