When I make an Asian style main meal I’m always a bit lost choosing a good salad that will go with it. Most of the Asian style salads I make are a complete meal as they either have some meat, noodles or both. This salad is just a good combination of fresh, crisp vegetables, a zingy dressing and a good scattering of roasted peanuts for extra crunch. I love it and could easily eat this on it’s own by the bowlful! You could add some more fresh herbs to this like mint, coriander or Thai basil. I added an extra handful of mint leaves to the salad just before serving.
This recipe is from my friends, Deb and Drew, and they made this as part of a sumptuous feast to accompany a beautiful barbecued whole snapper. I made the salad to have alongside a Thai curry and it worked equally as well. This recipe will get a good work out in my kitchen for many years to come. Delicious!
asian vegetable salad
1 teaspoon sambal oelek
1 tablespoon finely chopped lemongrass
3 tablespoons lime juice
1 tablespoon palm sugar
1 teaspoon fish sauce
1 tablespoon finely chopped mint
300g French beans, trimmed and cut in half
1 red capsicum, julienned
90g bean sprouts
1 Lebanese cucumber, julienned
8cm piece radish, peeled and finely julienned
1 carrot, peeled and finely julienned
40g roasted peanuts, roughly chopped
To make the dressing put the sambal oelek, lemongrass, lime juice, palm sugar, fish sauce and mint in a small bowl and stir to combine.
Blanch the beans in lightly salted boiling water and then drain and rinse under cold running water. Put in a bowl along with the remaining ingredients minus the peanuts. Toss together.
Pour over the dressing and toss together. Set aside for 15 minutes before serving. Garnish with the peanuts and serve.