Name: Thai-style green salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 100 gram baby corn; 1/3 cup sweet chilli sauce; 3 teaspoon fish sauce; 2 tablespoon lime juice; 2 teaspoon peanut oil; 1 cup bok choy, sliced; 1 bunch muckchow (chinese lettuce); 1 1/2 cup coriander leaves; 1 1/2 cup mint leaves; 1 lebanese cucumber, seeded, sliced; 1 red capsicum, seeded, thinly sliced; 1 small red onion, thinly sliced; 1 barbecued duck breast, thinly sliced; 2 tablespoon sesame seeds, toasted

Thai-style green salad

A filling salad which takes less than half an hour to make!

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

100 gram baby corn

1/3 cup sweet chilli sauce

3 teaspoon fish sauce

2 tablespoon lime juice

2 teaspoon peanut oil

1 cup bok choy, sliced

1 bunch muckchow (chinese lettuce)

1 1/2 cup coriander leaves

1 1/2 cup mint leaves

1 lebanese cucumber, seeded, sliced

1 red capsicum, seeded, thinly sliced

1 small red onion, thinly sliced

1 barbecued duck breast, thinly sliced

2 tablespoon sesame seeds, toasted

Method

1.In a saucepan of boiling water, cook corn for 2-3 minutes. Drain, cool and quarter lengthways.

2.In a jug, combine sauces, lime juice and peanut oil, then set aside.

3.In a large bowl, mix corn, bok choy, muckchow, coriander, mint, cucumber, capsicum and onion together. Toss well and arrange on a serving platter.

4.Arrange sliced duck over salad. Sprinkle with sesame seeds. Serve with dressing on the side.

Ready-marinated and cooked duck breast is available from the deli section of some supermarkets. Barbecued duck is available from specialty Asian stores.
Note

Women's Weekly Food

Ingredients

Method

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