1Lebanese cucumberjulienned (also known as a Persian cucumber)
¼cupred onionvery finely sliced
¾red pepperfinely sliced
1carrotjulienned
¼cupmintroughly chopped
¼cupcilantroroughly chopped
1tablespoonpeanutsroughly chopped
Dressing
½red chilliseeds removed finely diced (note 1)
2tbstamarinote 2
2teaspooncoconut sugarnote 3
1teaspoonfish sauce
1teaspoonsesame oil
1tablespoonlime juice
Instructions
Slice onion, cucumber, carrot and red pepper.
Place salad leaves in a large bowl
Top with onion, cucumber, carrot and red pepper.
Make dressing by placing all ingredients in a jar and shaking. Adjust flavours according to taste.
Pour dressing over salad and lightly toss.
Top salad with bean sprouts, mint, coriander and top with peanuts.
Notes
Note 1 - use as much chilli as you desire. I don't like a lot of spice so I use half a chilli seeds removed. I also prefer using the red bird's eye chilli but have a hard time finding them in America, so use green serrano's instead. Note 2 - tamari is a gluten free soy sauce and has a really nice flavour. If you don't have tamario, regular soy sauce will do.Note 3 - coconut sugar can be substituted for brown sugar or palm sugar, or regular white sugar if you have it.
Keyword Fall Salad Recipe, green salad, Thai salad