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.
1yellow or orange bell peppersliced into thin strips
100g| 3 1/2 oz mange toutsliced into thin strips
1/2cucumberseeds removed, sliced into thin strips
2tbspfresh mintfinely chopped
2tbspThai basilfinely chopped
2tbspfresh coriandercilantro, finely chopped
1avocadosliced (or add more if preferred)
large handful cashews or peanutsroughly chopped
lime wedgesto 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.