A while ago I asked on Facebook what kind of recipes you would like to see more of on the blog and many of you said Thai, which I thought was surprising. I am not sure why I was surprised, Thai food is amazing, but I guess I expected to see more people say things like Italian or Chinese. But that is fine with me, Thai food is one of my favourites.
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There will be more Thai main dishes coming up soon, but I thought I would share with you a really light and delicious Thai side dish that goes great with things like Thai green curry. It is all raw, so you can make it ahead of time – in fact that is best as it allows time for the flavours to really come together. We usually have leftovers and I mix it in to a green salad the next day, or just throw some shredded chicken in with it and mix it all together.
You can make this as spicy or as mild as you like. The ingredients I have listed do give it a bit of a kick, but feel free to leave the chilli out completely if you don’t like spicy food.
Ingredients – Serves 4 (as a side dish):
– 2 carrots, peeled and thinly sliced (I used a julienne peeler)
– 100g/2 handfuls bean sprouts
– Quarter of a small red cabbage, thinly sliced
– 4 large spring onions (scallions), thinly sliced
– 1 green pepper, thinly sliced
– 1 cucumber, peel the skin and thinly slice (save the inside for other salads)
– 1 red chilli, thinly sliced
– Half a mango or papaya, finely diced
– 1 tbsp light soy sauce
– 1 tbsp fish sauce
– 1 tbsp sesame seed oil (you can also use olive oil)
– Juice of 1 lime
– 1 garlic clove, crushed
– 1 thumb sized piece of ginger, grated
– Extra diced red chilli (optional)
– 4 tbsp fresh coriander (cilantro), finely chopped
– 4 tbsp fresh mint, finely chopped
1) Mix together all the salad ingredients in a large bowl.
2) Mix together the dressing ingredients and pour over the salad and mix well. Put to one side for 30 minutes before serving.
What’s your favourite Thai dish? Leave a comment below.
Nutritional Information – per person:
Weight Watchers Pro Points: 3
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