Crunchy Thai Salad
"Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware -- because this dish is not cooked the jalapeno adds a lot of heat!"
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 2 limes, juiced
- 1 tablespoon Thai red curry paste
- 2 tablespoons fish sauce
- 1⁄2 tablespoon brown sugar
- 200 g fresh green beans
- 200 g bean sprouts
- 1 red pepper, sliced into thin strips
- 1 medium red onion, thinly sliced
- 1⁄4 cup fresh coriander, chopped
- 1⁄4 cup of fresh mint, chopped
- 1 small red chilies or 1 small green chili, minced (optional)
- 8 -12 leaves baby lettuce
directions
- Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
- Boil the green beans for one minute, then drain and let cool.
- Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
- Toss until mixed.
- Arrange the lettuce leaves on a plate, then put some salad on top.
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Reviews
-
I made this recently because I've had something like this in the past. I made per the instructions using jalapenos as the chilis, about four, which was fine. I loved the way the onions came out, especially the next day and will make the salad a day ahead in the future because it had better flavor after sitting. Thanks for posting! -
We all thought it was "interesting," but were not able to finish what I made. Not sure if I did something wrong. -
This is unbelievably good! I used three chilies because I love spice, but followed the rest of the recipe exactly! I will certainly be making this in the future!
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Awesome! Didn't have green beans but used a baby cabbage which added extra crunch. Thanks for posting. -
I made this recipe for an outdoor party last summer and it was a big hit. I would probably add a couple of chilies if I was just making it for myself. Added the coriander and mint just before serving for great aromatics.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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