A salad can be super simple and super delicious. This is a salad that is essentially an assembly job, but the flavors are bright and beautiful.
This salad stays true to Thai flavors, spicy, tart and full of herb. The fresh vegetables add that perfect crunch and the dressing brings the salad alive. This salad is the perfect start to a meal, it pops on the palate and bring the rest of the meal alive without filling up your guests.
This is one of those cookbooks that I looked at for a long time and finally decided to get. It is a wonderful cookbook filled with flavors from across the globe. Each recipe turns out superb, but be prepared to get lots of new ingredients on your shelf and spend some time in the kitchen. I highly recommend this book for those who are looking for those different flavors.
For more delicious recipes from this cookbook click here.
For the dresssing:
2 tablespoons extra virgin olive oil
Juice of 1 lime
A few drops fish sauce
1/2 tablespoon ginger paste
1/2-1 Thai chili, finely minced
1/2-1 teaspoon sugar
Salt, to taste
1/2 teaspoon pepper
For the salad:
1/2 cup thinly sliced onion
1 large or 2 Persian cucumbers, peeled and thinly sliced into half moons
! small white radish or 4 red radishes, thinly sliced
1 head red or green lettuce, thinly shredded
1 cup cilantro
1/2 cup mint
Combine all the ingredients for the dressing and allow to marinate for 1 hour so the spiciness from the chili infuses the dressing.
Toss all the ingredients for the salad and store chilled in the fridge till needed.
Right before serving, toss the salad again. Add the half dressing and toss well. Serve garnished with a Thai chili and the remaining dressing on the side for those folks who would like more.
Note: The salad will wilt over time due ti the acid in the dressing, so please toss the dressing into the salad right before you serve it.