Thai cucumber noodle salad
This refreshing, Thai-inspired salad is bursting with flavour and makes the proper mid-week meal.
Substances4 carrots 2 cucumbers salt 4 spring onions 1 handful coriander leaves 4 sprigs mint 3 tbsp coconut oil 1/2 tsp inexperienced Thai curry paste 100 ml coconut milk 2 tbsp fish sauce 1 tbsp peanut butter 2 tbsp lime juice 100g macadamia nuts; toasted
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MethodologyStep 1. Peel the carrots, trim the cucumber and lower each into skinny ribbons with a vegetable peeler. Combine them individually with somewhat salt in a bowl and go away to marinate. Step 2. Reduce the spring onions into skinny rings. Reserve a couple of coriander leaves and roughly chop the remaining. Finely chop the mint leaves. Step 3. Warmth 1 tbsp oil in a pan and saute the spring onions. Add the carrots and fry for 2-3 minutes. Take away from the pan. Step 4. Add the remaining oil and warmth the curry paste within the pan. Add the coconut milk, 2 tbsp water, the fish sauce and peanut butter. Season with lime juice, carry to the boil and simmer gently over a low warmth for about 5 minutes. Season with somewhat salt and go away to chill. Step 5. Combine the spring onions, carrot and cucumber noodles in a bowl with the chopped herbs. Add the curry sauce and toss to combine. Step 6. Serve in small bowls, sprinkled with the remaining coriander and macadamias. Serves 4.
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