I love this salad, crisp, tasty and really filling. The powerful flavour of the dressing is really fabulous. It is a great starter on its own or as a main course with roasted corn fed chicken breast or roasted salmon fillet.
Ingredients
- 150 g dried shrimp
- juice of 3 large limes
- 200 g French beans, cut into long thin slivers
- 200 g young runner beans, cut into long thin slivers
- 1 medium Kohl Rabi, peeled then cut into fine matchsticks
Dressing
- 3 tbsp tamarind paste (Bart's)
- 2 tbsp Thai fish sauce
- 2 garlic cloves, finely chopped
- 2 tsp red chilli, heaped, finely chopped
- 75 vegetable oil
- 8 paper thin slices of lemon, cut into quarters
- 4 tbsp fresh Thai basil, roughly chopped
- 2 tbsp roughly chopped mint
- salt and freshly ground black pepper
- sugar
- 15 cherry plum tomatoes, halved
Instructions
- Using a pestle and mortar, pound the lime juice and shrimps together until you have a rough paste, then reserve.
- Place all the prepared vegetables into a large bowl and mix well.
- Place all of the ingredients for the dressing into a separate bowl and mix well.
- Add the lemon and herbs to the dressing along with the shrimps and lime juice.
- Season well with salt, pepper and sugar and leave for 20 minutes or best longer if you can.
- Just before serving, add the tomatoes and mix well.
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Nutrition Facts
Spicy Vegetable Salad
Amount per Serving
Calories
716
% Daily Value*
Fat
41
g
63
%
Saturated Fat
31
g
194
%
Cholesterol
855
mg
285
%
Sodium
2774
mg
121
%
Potassium
872
mg
25
%
Carbohydrates
36
g
12
%
Fiber
10
g
42
%
Sugar
23
g
26
%
Protein
63
g
126
%
* Percent Daily Values are based on a 2000 calorie diet.
