Thai Salad
4 servings
35 minutes
Thai salad is a vibrant combination of freshness, spiciness, and exoticism. It is based on traditional Thai ingredients: cilantro, ginger, chili, lemongrass, and coconut milk that create a harmonious balance of flavors. Nuts and mushrooms add textural depth while lemon and lime juices bring a refreshing tang. Thanks to prolonged marination, the salad gains a rich taste and aroma. This recipe reflects the spirit of Thai cuisine where every detail is thought out to perfection. Served on Chinese cabbage with crispy lettuce leaves makes the dish not only appetizing but also aesthetically pleasing. Thai salad is the perfect choice for those wanting to immerse themselves in the tropical atmosphere of Thailand while enjoying spiciness and freshness in every bite.
1
Mix chopped cilantro, grated ginger, minced garlic, chili, olive and sesame oil, and lemon juice in a bowl.
- Cilantro: 10 tablespoons
- Grated ginger: 1 tablespoon
- Garlic: 1 clove
- Chili pepper: 1 piece
- Olive oil: 2 tablespoons
- Sesame oil: 2 tablespoons
- Lemon: 1 piece
2
Add diced peppers, onions, chopped nuts, and diced mushrooms.
- Fresh red bell pepper: 2 pieces
- Spring onion: 4 pieces
- Peanuts: 170 g
- Portobello mushrooms: 6 pieces
3
Mix everything well, cover, and let marinate for 24 hours.
4
Juice from lemongrass, galangal root, and lime.
- Lemongrass: 1 piece
- Galangal: 1 piece
- Lime: 1 piece
5
Blend this juice with coconut flesh and coconut milk until it becomes a smooth sauce.
- Coconut flesh: 100 g
- Coconut milk: 100 ml
6
Place the Chinese cabbage on a plate and spoon the salad on top.
- Napa cabbage: to taste
7
Cut the lettuce into strips and place them on the salad.
- Lettuce: to taste
8
Pour the sauce on top and add pieces of lemon and lime zest.
