Side
Thai Salad
25 minServes 4Nutri-Score B€€
B
25 min
25 minThai Salad
what you need
Ingredients
napa cabbage (thinly sliced)Produce400 g
carrot (julienned)Produce2 pieces
cucumber (sliced)Produce1 piece
red onion (thinly sliced)Produce1 piece- cherry tomatoes (halved)Produce200 g
- cilantro (chopped)Produce20 g
- mint (leaves picked)Produce10 g
roasted peanuts (crushed)Nuts & seeds60 g
lime (juiced)Produce2 pieces
fish saucePantry30 ml- brown sugarPantry15 g
garlic (minced)Produce2 pieces- red chili (finely sliced)Produce1 piece
- neutral oilPantry30 ml
per serving
Nutrition
175kcal
- Carbs
- 16 g
- Proteins
- 5 g
- Fat
- 11 g
what you’ll use
Tools
Mixing bowl
Whisk
Citrus juicer
step by step
Method
- Step 1
Make the dressing
- Juice the limes into a bowl.
- Add the fish sauce, brown sugar, minced garlic, sliced chili and neutral oil.
- Whisk until the sugar dissolves and the dressing is well combined.
- Step 2
Prep the vegetables
- Thinly slice the napa cabbage and add it to a large bowl.
- Julienne the carrots and slice the cucumber.
- Thinly slice the red onion and halve the cherry tomatoes.
- Add everything to the bowl with the cabbage.
- Step 3
Toss the salad
- Pour the dressing over the vegetables.
- Toss well so everything is evenly coated.
- Add the chopped cilantro and mint and toss again.
- Step 4
Finish and serve
- Top with crushed roasted peanuts.
- Serve right away while fresh and crunchy.