Crunchy Lao-Style Salad
"This salad is inspired by food I ate in Laos and Northern Thailand. Excellent with any Asian dish and especially fish.
To make powdered toasted rice, toast some jasmine rice in a dry frypan til a bit golden then pound with a mortar and pestle."
- Ready In:
- 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 butter lettuce
- 1 large cucumber
- 2 carrots
- 1 shallot
- 2 spring onions
- 1 small red chili, chopped
- 1⁄2 tablespoon dried chili pepper flakes
- 1⁄2 cup chopped coriander
- 1⁄2 cup chopped mint
- 1⁄4 cup toasted coconut
- 1⁄4 cup toasted crushed peanuts
- 1 tablespoon powdered roasted rice
- 1 tablespoon fish sauce
- 1 lemon, juice of
- 1 teaspoon sugar (dissolved in 1 tsbpn water)
directions
- Peel carrots and slice in fine straws.
- Chop cucumber into rounds, and then slice into straws.
- Chop lettuce
- Slice shallots.
- Slice spring onions.
- Combine with herbs, chili and condiments.
- Have a taste and add more of any of the ingredients as desired.
- Put liquid dressing on and toss just before serving.
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