I made this salad last week. I think it would have looked better in a black bowl, but if you can get past the fact it doesn't look amazing, it did taste sooooo good, it could happily be a lunch on its own. I think mint is herb de jour at the moment but does make everything taste summery and what's not to love about that?
Here's what's in it:
- Asian cabbage - slice as finely as you can
- Chopped honey-roasted peanuts (I used honey roasted because they were on the bench, but as it so happened, they were a great)
- Fresh peas - raw
- Celery - diced to about same size as the peas
- Grated carrot - to save it being complete anemic - you could add red pepper too if you like
- Loads of chopped mint
- Spring onions, skinny slices
- Lots of sesame seeds
- A good slug of sesame oil
- A small splash of tamari (or soy)
- A drizzle of fish sauce
- A big squeeze of lime juice
- As much chili as you care for - or not
- Some crushed garlic
- Some minced ginger - again, if you like it
Optional extras:
- Some like the crunchy bite of a packet of noodles
- Fresh chopped coriander
- Vietnamese mint (kinda tastes like mint and coriander to me!)
- A squirt of honey in the dressing if you don't use honey-roasted peanuts
And if you can't be bothered making dressing, buy the Thai dressing at the supermarket in the Asian section - it's not bad! But I'd still recommend some sesame oil as well.
Just in whatever portions you like to your tastes. Give it a good shake and pour on.
We had it with grilled pork steaks but it's also be yum with chicken. Works for the 'no carbs after 3pm' kick Geoff and I are currently enduring.
1 comment:
Looking good.
xx
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