There’s nothing fresher and more perfect for the palate during the humid Queensland summer months than a refreshing Thai Style Salad!

Double the dressing and use half as a marinade for beef, chicken or tempeh which you can grill and serve with or add too the Thai Style Salad!

Serves 8-10 as a side

Time – about 20mins

Ingredients:

• 1 bunch mint leaves
• 1 bunch coriander, chopped
• 1 bunch basil leaves
• 2 carrots, julienned
• 1 red capsicum, sliced thinly
• about 10cm length cucumber, sliced thinly
• 3 spring onions, chopped (use entire length of the spring onion)
• 1 punnet cherry tomatoes, halved
• 1 cup snow peas, deveined and sliced thinly
• 2 large/long chillies, deseeded and thinly sliced
• 2/3 Cup roasted peanuts

Dressing

• 2 T peanut oil
• 2 T fish sauce
• 4 T lime juice
• 1 T raw honey
• 1 t minced fresh garlic
• 1 t minced fresh ginger
• 1 small chilli, deseeded and finely chopped

Method:

1. Place all vegetables into a large bowl and toss to combine
2. Place all dressing ingredients into a bowl and whisk together with a fork/mini whisk.
3. Add to vegetables and toss to combine.
4. I recommend making double the dressing recipe and using it to marinade some beef, chicken or tempeh which you can then grill and serve with the salad.
5. Serve and enjoy!