Spicy Thai Salad
Spicy Thai Salad
Aisha’s go-to Thai salad — cucumber, pineapple, papaya, cashews, and herbs with a zingy chilli-lime dressing. Best made with whatever tropical fruits you have; the proportions are just a starting point. Play around with the raw materials.
Ingredients Ingredients
Salad
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cucumber, diced -
1 cup canned pineapple -
½ cup diced papaya -
¼ cup unsalted cashews -
2 green onions, sliced diagonally -
2 tbsp chopped fresh coriander -
2 tbsp chopped fresh mint
Chilli lime dressing
-
1 fresh red chilli, finely sliced -
grated zest of 1 lime -
juice of 2 limes -
1 tbsp fish sauce -
1 tbsp rice wine vinegar -
½ tsp sesame oil
Method
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Whisk together all dressing ingredients.
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Combine all salad ingredients in a bowl. Pour the dressing over and toss to coat. Serve immediately, or let it sit a few minutes to meld.
Notes
- Play around with the raw materials — more papaya, less pineapple, extra cucumber. The dressing is what holds it together.
- To make it more substantial, add cooked shrimp or thin slices of grilled chicken.
