Crunchy Thai Salad

Sackville's Note:

Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware -- because this dish is not cooked the jalapeno adds a lot of heat!

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• 2 limes, juiced
• 1 tablespoon Thai red curry paste
• 2 tablespoons fish sauce
• 1/2 tablespoon brown sugar
• 200 g fresh green beans
• 200 g bean sprouts
• 1 red pepper, sliced into thin strips
• 1 medium red onion, thinly sliced
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• 1 small red chilies or 1 small green chili, minced (optional)
• 8 -12 leaves baby lettuce

Directions:

1. Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
2. Boil the green beans for one minute, then drain and let cool.
3. Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
4. Toss until mixed.
5. Arrange the lettuce leaves on a plate, then put some salad on top.

Reviews

[Garlic Chick]

I made this recently because I've had something like this in the past. I made per the instructions using jalapenos as the chilis, about four, which was fine. I loved the way the onions came out, especially the next day and will make the salad a day ahead in the future because it had better flavor after sitting. Thanks for posting!

[Annette NC]

We all thought it was "interesting," but were not able to finish what I made. Not sure if I did something wrong.

[Leeloo78]

This is unbelievably good! I used three chilies because I love spice, but followed the rest of the recipe exactly! I will certainly be making this in the future!