Exotic and delicious Thai style salad

Mixing cashews with veggies – how can this be a bad idea? It can’t! When I made this Thai style salad for my friends, they were almost fighting for it. It is an extremely flavourful and refreshing vitamin bomb, which makes for a perfect dinner.

Much like any salad, you can experiment with ingredients. What’s important with this one, though, is not to skim on the veggies. You don’t have to use all listed below, but do keep the salad abundant it different vegetables. They are the main carrier of the fantastic flavors provided by the dressing.

Also, don’t skip the sprouts. If you wish to make your own, check here how to sprout buckwheat in 2 days.

I almost forgot – apart from being rich in veggies, this salad contains fruits, too! Originally, the main vitamin kick will come from the orange but you can use tangerine if you prefer. As for the coconut – don’t feel obliged to add it. If you do decide for it, it will add to the fullness and diversity of texture.

As for the dressing, give it some time to rest before pouring it onto the veggie Thai salad. The dressing contains raw garlic which can be a bit difficult on my stomach, but in this combination of flavors, it’s really worth the possible trouble.

So, next time you plan a healthy but stunningly tasty dinner, this is my highest recommendation. This veggie Thai salad leaves no one indifferent!

Exotic and delicious Thai style salad

Course: Salads, DinnerDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Calling this salad refreshing and flavorful is an understatement. Packed with veggies and intense aromas, veggie Thai salad is a great diner for friends and family.

Ingredients

• 100 gr raw cashews

• 1 red pepper

• 1 yellow pepper

• 1 orange pepper

• 1 cucumber

• 1 carrot

• ¼ of fresh coconut

• A handful of baby spinach

• Fresh sprouts

• For the dressing

• 2 tbsp of raw sesame seeds

• 2 tbsp soya sauce

• 2 tbsp lemon juice

• 1 tbsp grated fresh ginger

• 2 tbsp olive oil

Directions

• Roast the cashews on a non-greased pan. Once they start to turn dark, remove them from the heat and set aside to cool.
• In the meantime, cut all the veggies and the coconut and mix them with sprouts. Refrigerate.
  
• To make the dressing, first, use a mortar to mince the sesame seeds. Transfer them to a small bowl and add lemon juice, soya sauce, freshly grated ginger, and olive oil and mix well.
  
• Let the dressing set for at least 15 mins.
• Pour the dressing over the salad and leave the flavours to settle for another 10 mins.