Thai Inspired Chopped Salad with Yummy Dressing

Hello Dear Reader,

I thought I would squeeze in one more new salad recipe before the last wisp of summer is gone, not that I will be sorry to see it go, it has been an unbearable summer. Anyway, this salad is beautiful, another hearty salad that will stand up for a few days in the fridge before looking a bit shabby. It is full of lovely, crunchy ingredients and the yummy dressing is both sweet and salty with gorgeous garlic flavour as well.

It is super easy too, just a bit of chopping, then throwing everything into the biggest bowl you have, tossing it with your hands, dressing the tossed salad just before serving and voila, one beaut, crunchy, Thai inspired salad. I served it with Jamie's Quick Asian Cakes last Sunday and the flavours really complemented one another.

Ingredients for Thai Inspired Chopped Salad, clockwise from top right-1/2 a medium green cabbage, sliced finely, 3 spring onions, finely chopped, 2 tablespoons sesame seeds, toasted, 1/2 cup roasted and salted peanuts, 1 large capsicum, cut into batons and 2 large carrots, grated

For the Yummy Dressing, from left-1 teaspoon sesame oil, 1 tablespoon sweet chilli sauce, 1/4 cup light soy, 1/2 cup rice wine vinegar, 1/4 cup neutral flavoured oil (I use rice bran oil) 2 tablespoons honey and 2 cloves garlic, grated on a microplane

Put all your salad ingredients into the largest bowl you have and using your hands, give everything a really thorough mix

Pop all the dressing ingredients into a lidded jar and shake, shake, shake

As it makes quite the large salad, it is best to portion out what you will be using for that meal and dress it just before serving. Put the rest of the salad into a sealed container and it will keep really well for up to 4 days. I put a clean, linen tea towel in the base of a tupperware container to wick away any moisture from the salad there by extending the life of the salad.

Light, crunchy and yummy

If you want some more salad inspiration I have listed a few of the salads I made during this past summer below-

Fabulous Chopped Salad that Stays Crunchy for Days

Just a bit different, Quinoa Tabbouleh

Spinach and Roast Pumpkin Salad with Honey Balsamic Dressing

Colourful and Crunchy Salad with Nam Jim Dressing

What salads have you been making lately?

Have a lovely day
💗Fi

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