SPICY THAI SALAD

Updated at: Thu, 17 Aug 2023 12:22:53 GMT

Step 1

salad or greens.

Step 2

Halve the cucumber lengthways and cut it into ribbons using a vegetable peeler

Step 3

| Trim and shred the pak choi and red cabbage

Step 4

Cut the pepper in half, cut out the stem and seeds and cut into thin strips

Step 5

Peel the carrot and peel into ribbons

Step 6

Trim the spring onions and cut them lengthways into thin strips

Step 7

Slice the mango lengthways down either side of the stone.

Step 8

spoon out the flesh and cut into thin strips

Step 9

Chop the mint and coriander leaves

Step 10

Put all the prepped ingredients into a large mixing bowl and gently toss with your hands so they're well mixed

Step 11

FOR THE SAUCE 2 limes 2 garlic cloves 4cm piece fresh ginger 2 tbsp caster sugar 2 tbsp sriracha 3 tsp sesame oil 2 tsp olive oil 4 tbsp soy sauce 10g fresh coriander leaves 140g smooth peanut butter 4 tbsp water

Step 12

Now make the sauce

Step 13

Cut the limes in half and squeeze the juice into the liquidiser

Step 14

Peel and roughly chop the garlic

Step 15

| Peel the ginger by scraping off the skin with a spoon and chop roughly

Step 16

Add the garlic and ginger to the liquidiser along with the sugar, sriracha, sesame oil, olive oil, soy sauce, coriander leaves, peanut butter and water

Step 17

Blend to a smooth sauce

Step 18

Pour into a serving jug

Step 19

Crush the peanuts in a mortar or with the end of a rolling pin

Step 20

Cut the limes into wedges

Step 21

Divide the salad among bowls, drizzle over a generous helping of the sauce and sprinkle over the broken peanuts

Step 22

Serve with 2 lime wedges each

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