You’ll be surprised at how easy it is to make a taste of Thailand at home with this delicious recipe. The preparation it takes is super easy and quick, however it also allows you to become fully present in what you are creating and allows enough time for you to be grateful for the amazing fresh produce and absorb yourself in how good it will taste. This dish really gets the senses fired up!
Ingredients
2 carrots
200g Spring Greens
1 red onion
1 red pepper
1 handful summer greens – broad beans
Fresh mint
Fresh basil
Fresh Corriander
Handful salted peanuts
Dressing:
1 Inch Fresh Ginger grated
1 Fat garlic clove grated
1 tbsp Peanut butter
2 tbsp soy
1 tbsp Tahini
Juice 1/2 orange
1 tbsp sesame oil
1 tsp fish sauce
Juice and zest 1 Lime
1 red chilli
1 tbsp Honey
Method:
You will need a big mixing or salad bowl for this.
Using a vegetable peeler, peel the carrots into ribbons. Remove the hard stalks and roll the spring greens up tightly and shred thinly. Add this to the bowl.
De-seed and thinly slice the red pepper and shell the broad beans. If using other greens just cut to a similar size. Cut the onion in half, remove the outer shell and slice thinly. Add all this to the mixing bowl as well.
Roll up a handful of each herb and roughly chop together. Sprinkle this into the bowl with the other veg.
Make the dressing buy adding all the ingredients to an electric whizzer or nutri- bullet. Blitz smooth. Check for balance by tasting and adjust accordingly. Pour all over the salad and toss to mix well.
Put into the fridge to chill until you are ready to serve.
This salad goes well with steamed coconut rice or rice noodles to make into a bigger meal.