Thai Crunchy Vegetable Salad
Ingredients
- 200 gCarrot (julienned)
- 1 pcCucumber (julienned)
- 0.5 pcRed onion (thinly sliced)
- 1 pcThai chili (crushed)
- 1 pcGarlic (crushed)
- 30 mlLime juice (fresh)
- 2 tbspfish sauce
- 15 gpalm sugar (grated)
- 30 gPeanut (roasted and crushed)
- 0.5 pcFresh cilantro (chopped)
- 0.5 pcMint fresh (chopped)
Method
Julienned vegetables with a sharp crunch, tossed in an acidic, spicy, and umami dressing. The freshness of mint and the bite of roasted peanuts immediately awaken the palate.
- 1
Cut the carrots and cucumber into fine julienne strips. The vegetables must be uniform so the dressing coats them without drowning them. Thinly slice the red onion.
- 2
In a mortar, crush the garlic and Thai chili until a coarse paste forms. The scent should become pungent and the garlic should release its juices.
- 3
Add the palm sugar to the mortar and dissolve it with the lime juice and fish sauce. The mixture must be perfectly balanced between acidic, salty, and sweet.
- 4
Mix the vegetables with the sauce in a large bowl. Add the chopped fresh herbs and crushed peanuts at the last moment to ensure they remain perfectly crunchy.
Frequently asked questions
How do you get this dish right?
- Dry roast your peanuts in a pan until they lightly color to release the oils.
- If you don't have a mortar, use the flat of a large knife to crush the garlic and chili.
How long does this dish keep?
Eat immediately. The vegetables lose their crunch and release too much water after 2 hours in the refrigerator.
