Thai Salad

For supper tonight I made this to accompany Thai pork balls and sticky rice and thought I would record it as it was good – the dressing in particular.

For the salad

Crisp lettuce leaves, cut into smallish pieces

8 cherry tomatoes, halved

1 carrot, cut into ribbons with a peeler

1/3 cucumber, cut into thin batons

a small bunch of mint, leaves stripped and chopped

a small bunch of coriander, leaves stripped and chopped

the green part of 4 spring onions, cut into 1cm sections

(optional garnish) a tablespoon of roasted, chopped-up peanuts, and/or deep fried shallots and/or deep fried garlic


1 small knob of fresh ginger, very finely chopped

½ small garlic clove, very finely chopped

½ hot chilli, seeds removed, finely chopped

1 teaspoon, caster sugar

juice, 1 lime

1 tablespoon, water

1 tablespoon, Thai fish sauce

½ teaspoon sesame oil

½ tablespoon rice vinegar

3 tablespoons, ground nut or flavourless oil

How to make

Mix the dressing adding everything apart from the oil, then slowly add the oil while whisking, and then allow it to sit for 30 minutes. Place all the salad ingredients in a bowl. When ready to eat, toss the salad well with the dressing and serve.


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