Thai Crunchy Vegetable Salad

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 98
• Protein: 3 g
• Carbs: 11 g
• Fat: 4 g

Ingredients

• 200 g Carrot ( julienned )
• 1 piece Cucumber ( julienned )
• 0.5 piece Red onion ( thinly sliced )
• 1 piece Thai chili ( crushed )
• 1 piece Garlic ( crushed )
• 30 ml Lime juice ( fresh )
• 2 tbsp fish sauce
• 15 g palm sugar ( grated )
• 30 g Peanut ( roasted and crushed )
• 0.5 piece Fresh cilantro ( chopped )
• 0.5 piece Mint fresh ( chopped )

Instructions

1. Prepare the vegetable base

   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. Pound the aromatics

   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. Make the dressing

   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. Assemble and serve

   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.

Chef's tips

• 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.

Storage

Eat immediately. The vegetables lose their crunch and release too much water after 2 hours in the refrigerator.