Photo of Thai shredded vegetable salad by WW

Thai shredded vegetable salad

Points® value
Total Time
35 min
35 min
How much flavour can you get into one salad?! Shredded veg and fresh herbs are taken to the next level with a spicy, sweet-and-sour dressing.



500 g, peeled


200 g, white or Savoy

Carrots, raw

200 g, peeled


½ portion(s), medium


2 medium, echallion

Mint, Fresh

30 g, leaves picked

Coriander, fresh

30 g, roughly chopped

Chilli, green or red

2 individual, any colour, thinly sliced

Cherry Tomatoes

6 individual, halved

Lime Juice, Fresh

10 tablespoon(s)

Palm sugar (Namtarn Peep)

1 tablespoon(s)

Light soy sauce

1 tablespoon(s)


  1. Finely shred the swede, cabbage and carrots. If you have a shredding attachment with your food processor, use this. Put all the veg into a large mixing bowl.
  2. Thinly slice the shallots into rounds, then separate into rings and add to the bowl with the rest of the veg. Halve the cucumber lengthways and remove the seeds, then slice on the diagonal and set aside.
  3. For the dressing, use a pestle and mortar to pound the chilli slices briefly to crush, then add the tomato halves and pound again until they are crushed but still chunky. Mix in the lime juice, sugar and soy sauce until the sugar has dissolved, then pour over the veg.
  4. Toss the veg with the dressing until everything is coated, then scatter in most of the fresh herbs and gently toss a couple of times more. Transfer to a serving platter and top with the cucumber and remaining herbs, then serve.