Name: Thai-style green salad
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 1 teaspoon peanut oil; 1 tablespoon fresh lime juice; 2 tablespoon sweet chilli sauce; 2 teaspoon fish sauce; 1 (130g) lebanese cucumber, seeded; 1 medium (120g) carrot; 1/2 medium (100g) red capsicum; 200 gram mixed salad leaves; 1 medium (170g) red onion, sliced thinly; 1 1/2 cup fresh coriander leaves, lightly packed; 1 1/2 cup fresh mint leaves, lightly packed, torn if large; 1 cup (80g) bean sprouts; 2 tablespoon toasted sesame seeds

Ingredients

1 teaspoon peanut oil

1 tablespoon fresh lime juice

2 tablespoon sweet chilli sauce

2 teaspoon fish sauce

1 (130g) lebanese cucumber, seeded

1 medium (120g) carrot

1/2 medium (100g) red capsicum

200 gram mixed salad leaves

1 medium (170g) red onion, sliced thinly

1 1/2 cup fresh coriander leaves, lightly packed

1 1/2 cup fresh mint leaves, lightly packed, torn if large

1 cup (80g) bean sprouts

2 tablespoon toasted sesame seeds

Method

1.Combine the oil, juice and sauces in a jug or bowl.

2.Cut cucumber, carrot and capsicum into long, thin strips. Arrange the salad leaves on a large platter, top with cucumber, carrot, capsicum and onion. Sprinkle with herbs and bean sprouts.

3.Just before serving, drizzle with dressing; sprinkle with seeds.

Woman's Weekly Food

Ingredients

Method

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