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Quick Thai Salad
Julie Carlyle
It's salad weather!! So try my zingy Thai Salad next time you're looking for a quick, tasty side dish. The dressing can be made by hand or in the Thermomix.
5
from
2
votes
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Lunch, Main, Main Dish, Salad
Cuisine
Asian, Thai
Servings
4
serves
Calories
158
kcal
Equipment
1
Thermomix
Ingredients
1x
2x
3x
Salad
100
g
mixed salad leaves
170
g
cucumber
sliced
130
g
red capsicum
finely sliced
30
g
red onion
finely sliced
130
g
bean sprouts
fresh
25
g
coriander
fresh
25
g
mint
fresh
½
long red chili
30
g
salted peanuts
Dressing
30
g
fish sauce
50
g
lime juice
fresh
20
g
sweet chili sauce
2
cloves
garlic
20
g
peanut oil
¼
long red chili
1
coriander root
4
g
palm sugar
or coconut sugar, or brown sugar
Instructions
Place the mixed salad leaves on a large serving platter.
100 g mixed salad leaves
Add the cucumber, capsicum, bean sprouts, and red onion to the leaves.
170 g cucumber,
130 g red capsicum,
130 g bean sprouts,
30 g red onion
Roughly chop the coriander and mint. Add to the salad.
25 g coriander,
25 g mint
Toss the salad gently so the salad is combined.
Thinly slice red chili and garnish the salad with the chili.
½ long red chili
Scatter the peanuts over the salad.
30 g salted peanuts
Dressing
Place all the dressing ingredients in the TM Bowl. Blitz 5 sec/Speed 9.
30 g fish sauce,
50 g lime juice,
2 cloves garlic,
20 g peanut oil,
¼ long red chili,
1 coriander root,
4 g palm sugar,
20 g sweet chili sauce
Dress the salad just prior to serving.
Notes
Don't dress the salad until just prior to serving or the salad may wilt.
Nutrition
Calories:
158
kcal
Carbohydrates:
16
g
Protein:
7
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
4
g
Sodium:
860
mg
Potassium:
778
mg
Fiber:
4
g
Sugar:
6
g
Vitamin A:
4120
IU
Vitamin C:
109
mg
Calcium:
150
mg
Iron:
5
mg
Keyword
healthy, Thai Cooking, Thai Recipe, Thai Salad, Thermomix
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