Mmm, Thai food! I love the complex combinations of salty, sour, spicy, sweet and bitter flavours; I love the beautiful colours, crispy vegetables, aromatic herbs and exciting textures. You could say I find it... en-thai-cing. I won’t pretend that this salad is “authentic”, but it is delicious. It takes a while to prepare, so put on some music and get slicing. You won’t regret it!
Your salad ingredients should be sliced finely and evenly so that any given forkful will contain a unique combination of fresh, tasty goodness. You’ll need a good sharp knife (unless you own a mandoline - lucky you). Choose from the following ingredients, making sure to include a range of colours.
Don’t be stingy with your herbs - they’re really a salad ingredient in their own right. Choose two or more of the following.
These ingredients are optional, but add depth and crunch to your salad. Choose one or more of the following and mix them through at the last minute so they don’t go soggy.
This is the final, delicious touch. To create a perfect dressing, you need to balance the flavours both within the dressing and between the dressing and the salad. For example, if your salad has lots of orange and mango in it, you might want to add less sweetness to the dressing. Choose at least one ingredient from each of the following flavour groups, mix thoroughly and experiment to find your ideal combination.
I made the following (fairly spicy and sour) dressing for the salad in the photos. Using a soup spoon as my unit of measure made enough dressing for one large serving bowl of salad.
This recipe first appeared in Hastings Independent, Issue 27, 3 April 2015, p12.
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