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Thai style salad

By Adrian Richardson

Thai style salad Cook Expert

Preparation : 10 min Resting : -
Cooking : - Equipment :
Difficulty :
Rating :
 2 rates
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Programmes : accessories :

Serves 4 :
1/4 Wombok
1 carrot
1 bunch Coriander
1 bunch Thai basil
1 bunch Spring onion
1 tsp Pickled ginger
1 tblsp Fried shallots
1 tblsp Toasted peanuts, chopped
1 tblsp Toasted sesame seeds
Dressing
1 large knob Ginger roughly chopped
1 clove Garlic
2 shallots
½ bunch Coriander
2 tblsp coconut Sugar
the juice of two Limes
3 tblsp rice wine Vinegar/Mirin
3 tblsp extra virgin olive oil
soy sauce low sodium
fish sauce
pickled ginger liquid
salt
pepper
1[FOOD PROCESSOR programme] Using the food processor attachment with the 4mm slicing disc in the midi bowl, slice the Wombok.
2Change the disc to the 2 mm grater and grate the carrot.
3In the main food processor bowl using the master blade, roughly chop the spring onion and coriander
4Mix together in a large bowl with the pickled ginger, dressing and garnish with coriander, fried shallots, toasted peanuts and toasted sesame seeds
Dressing
1Using the mini bowl of the food processor attachment, place all ingredients except the rice wine vinegar, olive oil, soy sauce and fish sauce.
2Process until chopped then slowly add the liquid ingredients until combined.
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