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Thai Style Asian Vegetable Salad

Thai Style Asian Vegetable Salad

An explosion of fresh Asian flavours make this vibrant salad a fabulous accompaniment to any meal or BBQ
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Prep Time 20 minutes
Cook Time 0 minutes
Marinating 15 minutes
Total Time 35 minutes
Course Lunch, Salad, Side Dish
Cuisine Asian, Thai
Servings 4 people
Calories 174 kcal

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
    Spring Onions cut 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
    Thinly slicing cabbage into long 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.
    Using a peeler to cut carrots into long ribbons

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

Pretty much any of your favourite vegetables can be used in this recipe but avoid soft ones such as tomatoes. Beansprouts is a good addition.
Keyword Asian, Fresh, Salad, Thai, Vegetable, Vibrant