Crispy Thai Salad

Published on 1^st August 2017

Recipe courtesy of Lorna Rhodes, nutritional therapist and founder of Nutrition Dynamics | Image courtesy of Dean Mitchell

Serves 4 | Preparation: 20 min

Ingredients:

• 225g carrots
• 150g bean sprouts, rinsed in cold water
• 175g white cabbage or half head Chinese leaves
• 6 spring onions
• half red pepper, deseeded and sliced
• 100g sugar snaps, halved
• Small handful coriander
• 1 tbsp sesame seeds, toasted
• 40g cashew nuts, lightly toasted

Dressing:

• 1 lime
• 1 tsp freshly grated ginger
• 1 clove garlic, crushed
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1 tbsp tamari sauce

Method:

• Peel the carrots and cut them into very thin sticks, or pass them through the coarse blade on the grating disc of a food processor. You can also use a julienne tool to cut thin strips. Transfer to a large bowl and add the bean sprouts.
• Shred the white cabbage or Chinese leaves thinly, trim the onions then cut them into slices on a slant to make pieces about 2.5cm/1 inch in length. Shred the coriander. Add all of these ingredients to the bowl with the pepper, and sugar snaps.
• Finely grate the zest of the lime and squeeze out the juice into a small bowl. Add in the rest of the dressing ingredients then whisk together. Pour over the salad, toss together. Divide between four dishes and scatter over the sesame seeds and cashew nuts.

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