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I wanted a simple salad to go with a Thai baked fish recipe I loved. I wanted it to be simple yet tasty. I found several out there...but pared it down to what I had on hand. We thought it was a keeper recipe! This is a simple recipe that you can custom fit to your taste or mood...or whatever you have on hand. Pepper: use red bell pepper for color but not heat OR use chili pepper for the heat Meat option: add 1/2 lb of cooked, peeled, deveined shrimp Veggie additions: thin strips of carrots, zucchini, green onions (sliced fine), etc. (can substitute the shallot for sweet onion)
Units: US | Metric
Serving Size: 1 (174 g)
Servings Per Recipe: 2