Thai Green Salad

Thai Green Salad

In Thailand it’s not common to see salad served as a side dish, but old habits die hard in my house so I often make this ‘Thai’ salad on the side. Feel free to use the dressing on regular leaves as well. Olive oil isn’t traditionally used in Thailand either, so feel free to replace it with water if you’d prefer a lighter dressing.

serves: 2 as a side
takes: 10 minutes
2-3 tablespoons lime juice
1 tablespoon fish or soy sauce
1 lebanese cucumber
1 bunch mint, leaves picked
1 bunch coriander, leaves picked

1. Combine lime juice, fish sauce and 2 tablespoons extra virgin olive oil in a bowl.

2. Using a vegetable peeler, shave ribbons of cucumber into the dressing. Discard the core of seeds from the centre of the cucumber.

3. Toss cucumber, mint and coriander in the dressing and serve ASAP.

Leftover Potential?

Not great once dressed as the herbs will wilt. Still edible but not as fresh.

Variations

vegan / vegetarian / fish-free – replace the fish sauce with soy sauce.

hot! – lovely with a pinch of dried chilli powder or flakes.

different herbs – basil, Thai basil, Vietnamese mint or parsley can all be used.

different leaves – replace the herbs with washed salad leaves or a mixture of herbs and salad leaves.

carnivore – serve Thai salad with a steak.

Waste Avoidance Strategy

whole lime – will keep in a plastic bag in the fridge for months.

fish sauce – pantry.

cucumber – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.

mint, coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

bland – use more fish sauce or lime to season.

difficult to eat – consider tearing or chopping the herbs into finer slices.

don’t have a vegetable peeler? – no problem, forget about ribbons and just finely slice the cucumber into rounds.

Serving Suggestions

Great as an accompaniment to any Thai dish.

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