Thai
Thai - Salads
Vegetable Medley Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 cup cabbage, shredded
- • 1 cup long beans, chopped
- • 1 cup cherry tomatoes, halved
- • 1 boiled egg, quartered
- • 2 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 tbsp tamarind pulp
- • 2 bird's eye chilies, pounded
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Shred the cabbage, chop the long beans, and halve the tomatoes.
2
Phase 2
Pound the chilies, then stir in the lime juice, fish sauce, and tamarind pulp.
3
Phase 3
Toss the vegetables with the dressing, pressing lightly so the flavours absorb.
4
Phase 4
Top with the boiled egg and crushed peanuts and serve at room temperature.