This refreshing, Thai-inspired salad is bursting with flavour and makes the proper mid-week meal.

Substances

4 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

 

Methodology

Step 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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