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5 from 1 vote

Crunchy rainbow Thai salad

This crunchy rainbow salad is absolutely packed with vegetables and tossed with the most addictive Thai dressing. Feel free to substitute the ingredients with other seasonal favourites.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Thai
Servings: 4 -5 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • For the dressing
  • 2 large garlic cloves
  • 1-2 tsp finely grated fresh ginger
  • 2 tsp dessicated coconut
  • 1 tbsp palm sugar or brown sugar
  • 2 tsp fish sauce optional
  • 80 ml | 1/3 cup rice wine vinegar
  • 60 ml | 1/4 cup rapeseed or sunflower oil
  • <br>
  • 2 large carrots peeled and grated
  • 200 g | 7oz baby spinach shredded
  • 1 red bell pepper sliced into thin strips
  • 1 yellow or orange bell pepper sliced into thin strips
  • 100 g | 3 1/2 oz mange tout sliced into thin strips
  • 1/2 cucumber seeds removed, sliced into thin strips
  • 2 tbsp fresh mint finely chopped
  • 2 tbsp Thai basil finely chopped
  • 2 tbsp fresh coriander cilantro, finely chopped
  • 1 avocado sliced (or add more if preferred)
  • large handful cashews or peanuts roughly chopped
  • lime wedges to serve

Instructions

  • Pre-heat the oven and cook the Thai spiced fishcakes as per the pack instructions.Make the dressing. Place all the ingredients in a food processor or mini blender and blitz until smooth.
  • Add the carrots, spinach, peppers, mange tout, cucumber and chopped herbs to a large bowl.
  • Add the dressing and toss to combine.
  • Top with the avocado slices (you can also add them in with the other vegetables but they will get a bit mushy if tossed), and the chopped cashews.
  • Serve the fishcakes with the salad on the side and enjoy!

Notes

Leave out the fish sauce for a vegan version of this salad. Replace the fish sauce with equal amounts lime juice. You might need to add some salt, to taste.