Recipe

Thai-style green salad

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

May 02, 2016 2:01am
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Thai-style green salad
  • 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

Thai-style green salad
  • 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.

Notes

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

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