1. Prepare the Veg
Using a vegetable peeler, slice the carrot and cucumber into long thin ribbons. If you have a fancy machine that will do this then use that, but a vegetable peeler worked just fine too! Do this until you are about half way through the vegetables. Chop the second half of the vegetable into chunks. Add these and the vegetable ribbons into a large mixing bowl.
2. Tear the lettuce leaves
Tear the lettuce leaves off and wash them. Then tear them into bite size smaller pieces and add these to your bowl of veggies.
3. Make the Dressing
Simply put the olive oil, water, chilli flakes, peanut butter, lime juice, rice wine vinegar and salt and pepper into a mug or mixing jug and give it a good mix with a fork until it is smooth and well combined. Pour this into your bowl of veggies and mix it all up really well using your hands or a wooden spoon.
Dish your Thai salad into two bowls. Crush up the cashews and sprinkle them on top, try to make them varied in sizes. Serve with a wedge of lime and a sprinkle of fresh coriander!
6. Serving Suggestion
This Thai salad recipe is perfect to serve alongside my Thai Fresh Spring Rolls and their peanut dipping sauce. It works really well as a meal to share with friends or family!
I hope you enjoyed making and more importantly, eating, this Thai salad recipe as much as I did!
Take a look at my Fresh Spring Rolls recipe – they go great together!
Let me know what you think in the comments below!
Thank you for reading
The Healthy Backpacker x
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2 Medium sized carrots
2 Handfuls of Cos Lettuce
1 tbsp Rice wine vinegar
Sprinkle of Pepper
2 tbsp Water
Small handful of finely chopped fresh coriander