Thai Rainbow Salad
Serves 6
Quick Dinners
Brunch
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
This salad is vibrant and healthy and particularly good with any Thai curries or dishes.
Preparation time – 10 minutes
Difficulty – easy
Ingredients
Salad Ingredients
- 1 lebanese cucumber, no need to peel, sliced into fine strips
- 1 large carrot, no need to peel, sliced into fine strips
- 1 small red capsicum, sliced into fine strips
- 1 small red onion, cut into fine slithers
- 2 small tomatoes, diced into medium size chunks
- 1 bunch coriander (cilantro), roughly chopped
- 1 small head of butter or oakleaf lettuce, roughly torn
- ¼ cup crushed peanuts, to garnish
Dressing Ingredients
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce, GF option available
- 2 tablespoons lime (or lemon) juice
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 small (birdseye) chilli , very finely diced
Cooking Steps
1
To make dressing
Combine all the ‘dressing’ ingredients in a jar/container with a tight fitting lid and shake to combine.
2
To assemble your aalad
Begin to form salad starting with a layer of lettuce. Then ‘layer up’ all the other salad vegetables on a platter, finishing with coriander leaves. Pour over dressing and lightly toss so all the salad veggies are covered with dressing.
To finish, sprinkle all over with crushed peanuts.
Serve immediately