Thai vegetable salad
( SERVES 4 )

Thai vegetable salad

NZ Woman's Weekly 9/3/2012

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Stand by the bowl and control the frenzy – this is so good and so healthy!

Salad

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2 Carrots, peeled and sliced into fine ribbons using a vegetable peeler
1 can Chickpeas, 390g, drained
1 Red onion, peeled and diced
½ Telegraph cucumber, cut into long julienne slices
¾ cup Coriander leaves
1 Red capsicum, seeded and cut into julienne slices

Dressing

2 tsp Sesame oil
2 tbsp Mint sauce
3 tbsp Fish sauce
2 tbsp Lime juice
1 Red chilli, finely chopped with seeds

Directions

  1. Place all the salad ingredients into a large bowl and mix well.
  2. Drizzle the dressing over the ingredients.

Cook's tip: The mint sauce gives this salad an edge. You can also use this salad as a base, then add your favourite finely sliced cooked lamb, beef or chicken.

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