My Thai Salad


A light and fresh salad with a little bit of kick! Thai flavor can be easily made from the ingredients available in your pantry.


For Dressing

1 Red Chili – finely chopped (remove the seeds if you prefer the salad mild)

2 cloves of Garlic – finely chopped

1cm cube of Ginger – finely chopped

1 Coriander Root – finely chopped

1 lemon – juice

5 Tablespoons of Fish Sauce

4 Tablespoons of White Vinegar

2 Tablespoons of Sesame Oil

1 tablespoon of Olive Oil

For Salad

100g Rocket Leaves

2 Carrots – grated

80g of Bean Sprouts

½ Onion – sliced

2 Tomatoes – roughly chopped

½ Red Capsicum – roughly chopped

1 large brunch of Coriander – roughly chopped including the stem


Very Moist Chicken or sliced Beef Steak


For the dressing, combine all of the ingredients in a small bowl.

For the salad, place each ingredient beautifully in layers in a salad bowl. Drizzle the dressing just before serving. As an option of a decent sized meal, top with Very Moist Chicken or sliced beef steak.

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I am Japanese living in Perth Australia, who loves to cook, eat and dance Flamenco. My blog " A little bit of Soy" has a variety range of Japanese Recipes including traditional Japanese dishes and my creations.

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