Thai shredded vegetable salad
1
Points®
Total time: 35 min • Prep: 35 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Swede
500 g, peeled
Cabbage
200 g, white or Savoy
Carrots, raw
200 g, peeled
Cucumber
½ serving(s),
Shallots
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)
Instructions
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.
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