Thai style salad

Alex Standen

Alex Standen

23rd January 2011
Alex Standen

Thai style salad

a healthy fun salad great on its own but better with a grilled or poached chicken, fish


  • Salad mix
  • 100g bean sprouts
  • 1 head frisse/curly endive
  • 1 baby gem
  • 100g red cabbage
  • 1 green chilli
  • 50g unsalted peanuts
  • 2 shallots
  • 1 orange
  • 2 carrots
  • 2 tbs sesame seeds
  • Dressing
  • 1 lime juiced
  • 1tsp fish sauce
  • 1/2 tsp grated ginger
  • 1 chilli finally diced
  • 1tbs rice wine vinegar (white wine vinegar also works)
  • 1/2 tsp sugar
  • 1tsp sesame oil
  • 4tbs good olive oil or English rapeseed oil


Put bean sprouts, shredded frisse, ripped baby gem & finely sliced red cabbage in a bowl. Finely chop the green chilli & shallots add to the lettuce mix. Peel and segment the oranges put in bowl finally add the sesame seeds and crushed peanuts (to crush the peanuts, pierce the bag and bash with a rolling pin), finally mix in dressing and serve straight away
Put lime juice, fish sauce, vinegar, chilli, garlic & sugar in a pan, heat till sugar dissolves then add oil use straight away or flavours will be lost

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