South Brent, Dartmoor
Thai style Asian vegetable salad
An explosion of fresh flavours makes this vibrant Thai style Asian vegetable salad a fabulous accompaniment to any meal or BBQ.
Where are we now?
This recipe was developed during the first UK lockdown in March 2020.
At the time we were lucky enough to be living in a small Victorian family house in South Brent on the southern edge of the beautiful Dartmoor National Park.
Wild, open moorlands and deep river valleys, with a rich history and rare wildlife, Dartmoor is a unique place. I feel truly blessed to have lived on the moor for so many years.
What inspired this recipe?
As with many people during the lockdown period, I took to rummaging through the store cupboard.
Packets and bottles lurked in there, untouched since the dark ages. My challenge was to come up with some imaginative recipes to use up those sadly neglected ingredients!
For this recipe white wine vinegar, sesame seeds and toasted sesame oil were the starting point!
Where Does it come from?
As people were panic buying, obtaining home delivery slots from the major supermarkets was almost impossible. I was, therefore, forced to travel by shanks’ pony and make use of the local shops.
Fortunately in South Brent, there are some excellent small retailers that sell a range of top-quality local produce. The traditional butchers shop is run by a jolly chap named Neil who supplies excellent quality local meats. There is also an artisan deli run by George who sells, amongst other things, a fabulous selection of fresh local vegetables.
On top of that, there is a large convenience store for the things the smaller retailers don’t stock.
What excuse do I need to make it?
This is a truly delicious salad that is a fabulous accompaniment to almost any meal or BBQ. I make it any time I can – this year it went particularly well with the Summer Mackerel dish Pan-fried mackerel fillets with soy dipping sauce and Thai Style Asian Vegetable Salad
The Recipe
Thai Style Asian Vegetable Salad
Equipment
- Vegetable Peeler
- Cling Film
Ingredients
Vegetables
- 1 Red Onion
- 2 Bell Pepper Preferably not green
- 1 Spring Onions Bunch
- 6 Radish
- 100 g Dutch White Cabbage
- 2 Carrots
Dressing
- Lime Juice Juice of half a lime
- 50 ml White wine vinegar
- 50 ml Light Soy Sauce
- 1 tsp Toasted Sesame Oil
- 1 tsp Castor Sugar
Garnish
- 1 tsp Toasted Sesame Seeds
- 1 Bunch Fresh Coriander
- 1 Fresh Chilli Jalapeno or Serrano
Instructions
Prepare the Vegetables
- Peel and finely slice the red onion.
- Core the peppers, taking care to remove all the seeds and pith, Finely slice the peppers.
- Remove the outer layer from the spring onions, cut off the root and chop into 1 cm pieces on the bias
- Top and tail the radishes and thinly slice
- Remove the outer leaves from the cabbage and discard. Peel of further leaves until you have the required amount. Cut out the tough midrib and discard. Roll the remaining leaf into a tight roll and slice thinly to get long thin strips
- Peel the carrot and discard the peelings, then use the peeler to "peel" off thin strips from the carrots. Do not use the inner core of the carrots.
Dressing
- Mix together all of the dressing ingredients in a small container which can be tightly sealed and shake well to mix and dissolve the sugar.
- Place the prepared vegetables into a serving bowl and mix well. Pour over the dressing and toss to coat evenly.
- Cover with cling film and put to one side. leave to stand for 15 minutes.
To Serve
- cut off the cap from the chilli and slice longways. Remove all the pith and seeds. Slice thinly across the chilli to get short thin strips.
- Pick leaves off the coriander stems.
- Remove the cling film from the serving bowl.
- Scatter the sesame, chilli and coriander over the salad and serve
Notes
Hope You Enjoy!
Please leave me a comment!
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