2 bird eye chilies, roughly chopped with seeds (adjust according to spice level)
1 cup palm sugar, grated
½ cup lime juice
½ cup soya sauce
½ cup rice wine vinegar
Salt to taste
For the salad:
1 cup roasted peanuts, unsalted
5 string beans, cut in small 1-inch pieces
3 cups cherry tomatoes, cut in half
500 gms green papaya, shredded
2 semi ripe mangoes, shredded
10 Thai basil leaves
Directions:
Pound peanuts lightly and break them into smaller pieces. Transfer to a bowl.
Pound garlic and chili into a paste. Stir in palm sugar, lime juice, soya sauce, and vinegar until sugar dissolves. Pour the dressing into a large bowl.
Heat a nonstick grill pan or grill over high heat and grill the green beans until they are just charred and still very crisp. Add it to the dressing with cherry tomatoes.
Add papaya, mangoes, and 3/4 of the peanuts. Toss well
Serve: Once everything is coated in the dressing, immediately pile it up onto plates. Spoon over some dressing. Garnish with Thai basil leaves and sprinkle with remaining peanuts.
A good salad strikes a perfect balance of textures and flavors, but it’s easy to overdo it with rich ingredients, especially when striving to add savory elements. For a vegetarian salad that hits all the right notes, combine tangy cheese with meaty mushrooms and bitter greens.
This is a colorful salad, and you can make it even more so by using multi-colored tortellini. Switch up the vegetables as you like, depending on what you have on hand, and what looks good at the market. I like a combo of grape or cherry tomatoes, spinach and onions. Artichoke hearts and olives add nice briny flavor.
Cucumber Salad is a total classic! Cucumber, a low-calorie vegetable is known to have high-water content, hydrating our body from the inside while keeping us full! Load your refrigerators with tonnes of cucumbers this summer because you will definitely make this recipe again and again!
