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Thai-style green salad

Thai-style green salad

Serving size: Serves 10 or more
Cuisine type: Thai
Cooking time: Less than 15 minutes
Course: Side dish
Favourite flavours: Salad

Thai-style green salad
INGREDIENTS

1 teaspoon peanut oil
1 tablespoon fresh lime juice
2 tablespoons sweet chilli sauce
2 teaspoons fish sauce
1 (130g) Lebanese cucumber, seeded
1 medium (120g) carrot
1/2 medium (100g) red capsicum
200g mixed salad leaves
1 medium (170g) red onion, sliced thinly
11/2 cups lightly packed freshcoriander leaves
11/2 cups lightly packed fresh mint leaves, torn if large
1 cup (80g) bean sprouts
2 tablespoons toasted sesame seeds
METHOD

1. Combine the oil, juice and sauces in a jug or bowl.
2. Cut cucumber, carrot and capsicum into long, thin strips. Arrange the salad leaves
on a large platter, top with cucumber, carrot, capsicum and onion. Sprinkle with herbs
and bean sprouts.
3. Just before serving, drizzle with dressing; sprinkle with seeds.

Not suitable to freeze.

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