There is something almost poetic about the flavours used in Thai cooking, or non-cooking, as is the case here.
Flavours are balanced to include a little hint of sweet, sour, bitter and salty and the final flourish is provided by the heat from fresh chilli peppers. I only used a mild chilli, but for anyone that has eaten real Thai food, they’ll know this is a total cop out.
Feel free to pimp your salad with a more traditional mind numbing levels of heat as you see fit :)
To really get the joy of eating this crunchy Thai salad, you kinda want to pick really crunchy veggies. The clue is most definitely in the name. White cabbage, carrot, radish, beetroot, broccoli stem, really fresh cucumber and peppers are all perfect, I think apple would also work if you’re going to eat it all up straight away.
Slice all the veggies as thin as you can. I used a mandoline slicer, but if you don’t have one of those, try grating into long shards or just cutting them super fine with a sharp knife.
Jonny and I had a big bowl full each with some leftover roast chicken, and Jonny had some cooked & cooled noodles with his too. Stunning food to look at, and even more stunning to eat.
And not only do the leftovers make a surprisingly good breakfast (no, really!) they are also fab in a packed lunch. Although if you’re anything like me you’ll have to make a second batch of that dressing for any leftovers as it is so darn good!
- 300 g white cabbage
- 1 red yellow or orange pepper
- 1 large carrot
- 6 spring onions cleaned and sliced thinly
- A good handful of fresh coriander loosely chopped
- 1 teaspoon brown sugar
- Juice of 1 lime
- 1/2 teaspoon fish sauce Nam Pla
- Zest of 1/2 a lime
- 2 cloves of garlic crushed
- 1/2 mild red chilli pepper thinly sliced
- 75 g salted peanuts crushed
In a small bowl, mix the sugar & lime juice and leave to sit for a while whilst the juice dissolves the sugar.
Shred or grate all the veggies into thin pieces and mix in a serving bowl.
Crush any remaining sugar with the back of a spoon until is has all dissolved, then mix in the other dressing ingredients.
Serve the salad drizzled with the dressing and sprinkled with the crushed salted peanuts.