As much as I love Thai food (and I LOVE Thai food – we rarely eat anything else!), I can sometimes feel like I’m missing out on my veggies. Our diet is very rice heavy and although I don’t eat meat, the meat substitutes here are so authentic (they make Quorn seem like polystyrene) even the food at our favourite vegan restaurant isn’t very green!
This salad is one of my favourite dinners – it’s tasty, packed with veggies and suprisingly filling. We enjoy it with a fried egg on top and some sticky rice to mop up the dressing but it would work equally well as an accompaniment to your main meal. I think it would be a perfect salad to serve at a barbeque – the zing of the chilli and lime gives it a real summer feel.
This ‘recipe’ serves four as a main meal, or a large group if you are serving it alongside something else.
- 1 small red cabbage
- 1 red onion
- 1 carrot
- 6 spring onions
- 2 tomatoes
- 1/2 young green mango
- 2 large chilli peppers
- 5 cloves garlic
- 4 sun dried chillies
- 1/2 cup lightly crushed peanuts
- bunch of coriander
- 4 tsp fish sauce
- 11 tbsp lime juice
- 1 tsp sugar
- 1 tsp black peppercorns
- Thinly slice the cabbage, carrot, mango, chillies and red onion. Slice the spring onions once lengthways and then cut them into three. Chop the tomatoes and put all of this in a large bowl.
- In a large pestle and mortar pound the garlic, peppercorns, sugar and sun dried chillies into a paste. Slowly add the lime juice and fish sauce, pounding and stirring as you go.
- Make sure your bowl of veggies is well mixed. Empty the contents of your mortar onto it and toss to make sure it is all covered by the dressing.
- Top with the peanuts and a handful of coriander.
- Fry an egg and pop it on top for a filling yet light meal!
- Swap the fish sauce for soy sauce to make this recipe vegetarian.
- If you can't get hold of an unripe mango, feel free to leave it out or use another fruit to produce a sweet crunch.
I’m adding this salad to two great recipe link-ups – check them out for more delicious recipes!