Thai Salad

4 Servings

Source: The Home Cook's Kitchen

• 3 cups mixed salad green
• 1 Lebanese cucumber julienned (also known as a Persian cucumber)
• ¼ cup red onion very finely sliced
• ¾ red pepper finely sliced
• 1 carrot julienned
• ¼ cup mint roughly chopped
• ¼ cup cilantro roughly chopped
• 1 tablespoon peanuts roughly chopped

Dressing

• ½ red chilli seeds removed finely diced (note 1)
• 2 tbs tamari note 2
• 2 teaspoon coconut sugar note 3
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1 tablespoon lime juice

Slice onion, cucumber, carrot and red pepper.
Place salad leaves in a large bowl
Top with onion, cucumber, carrot and red pepper.
Make dressing by placing all ingredients in a jar and shaking. Adjust flavours according to taste.
Pour dressing over salad and lightly toss.
Top salad with bean sprouts, mint, coriander and top with peanuts.