Crunchy Thai salad recipe

45 ratings Rate
  • Serves 4
  • 15 mins to prepare
  • 174 calories / serving
  • Healthy
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Whisk together the sunflower oil, sesame oil, brown sugar, fish sauce and lime juice, until the sugar has dissolved. Place the cucumber, carrots, bean-sprouts, mangetout, baby corn, chilli and herbs in a bowl and toss with the dressing.

Divide between four bowls.

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  • Ingredients

  • 1tbsp groundnut oil
  • 1tsp sesame oil
  • ½tsp soft brown sugar
  • 1tsp fish sauce
  • 1 cucumber, deseeded and cut into matchsticks
  • rind and juice of 1 lime
  • 2 carrots, peeled and cut into matchsticks
  • 150g beansprouts, blanched
  • 125g mangetout, shredded
  • 100g baby corn, chopped
  • 1 red chilli, deseeded and finely sliced
  • 2tbsp chopped coriander
  • 2tbsp chopped mint
  • Energy 725kj 174kcal 9%
  • Fat 11g 15%
  • Saturates 2g 10%
  • Sugars 8g 9%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 9.8g Protein 7.1g Fibre 5.2g


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