Herby Thai Salad

This salad is loosely based on one I had at KaPao in Glasgow. It was a cucumber salad with prik nam pla. Prik nam pla is a common Thai condiment that is served with pretty much everything, from curries to noodle dishes. I changed it up slightly to make a zingy dressing from it!

It’s super fresh and bright and could easily be served as a dish on its own, or you could add some protein like prawns or chicken for a meaty version. Or, you can do what I did and serve it alongside a rich curry, like my Beef Rendang, bringing together Indonesian and Thai flavours!

Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Herby Thai Salad

Ingredients (serves 2)
1 courgette
1 large carrot, peeled
Large handful of beansprouts
A few sprigs of fresh mint, leaves picked
Small bunch of Thai basil, leaves picked
Small bunch of coriander, leaves picked, stalks finely chopped
Handful of roasted, salted peanuts
Juice of 1 lime
2 tbsp fish sauce
1 tsp caster sugar
1-2 birds eye chillies, very finely chopped
1 clove garlic, crushed

Method
1. To make the dressing, place the lime juice, fish sauce, sugar, garlic and chopped chilli in a bowl. Stir and mix until the sugar dissolves and set aside.
2. Use a vegetable/potato peeler to ribbon the carrot and courgette into thin strips. Add to a mixing bowl with the beansprouts, mint, coriander leaves and basil leaves. Toss them all together, then pour the dressing over and stir until evenly mixed.
3. Pile the salad onto plates or into a mixing bowl, scatter over the peanuts and serve! So easy, so fresh, so damn delicious!

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