Right I must say from the off that this is a Thai salad in the loosest possible sense. Yes there is coriander, lime juice, fish sauce etc but also apple and radish and I’m not sure quite how authentic they are. That said, it is fabulous to eat and sometimes I am happy to throw authenticity out of the window. I think I mentioned it with Paella (January 2013) – I am not trying to recreate an original dish, I simply want to make something good to eat.
This is crisp, crunchy and jam packed with flavours. The ginger, garlic and (small amount) of chilli give this life and heat whilst the herbs and lime bring zip and zing to the party. You can leave out the apple if you want but I love their tangy sweetness and likewise the radishes, if they are not your thing omit them but they add peppery crunch and a beautiful pink.
It is a bonus for me that my children like this. My daughter is a bit of a salad phobe but she adores and this and happily ploughs her way through a bowlful, sometimes adding a little more chilli and then smacking her lips and puffing as a result. Its good to see them enjoying a bit of healthy salad at this time of year when we are rather surrounded by root vegetables and a lot of hardy brassicas.
This is fab with pork chops or roast chicken (hot or cold) and also works very well with leftovers. In particular I’m thinking leftover turkey here but then that would make it a challenger to my beloved Christmas Salad (December 2013). Never mind, we’ll just have both.
Make the dressing first so that the flavours can sit and meld for a bit.
Juice of 1 lime
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons light olive oil
1/2 tablespoon fish sauce
1/2 teaspoon caster sugar
1/2 teaspoon sriracha or other chilli sauce
Small thumb ginger, finely grated
1 small clove garlic, finely grated
1/4 white cabbage
2 carrots, peeled
1/2 bunch coriander
1/2 bunch mint
Mix the first nine ingredients together to make the dressing. Taste and adjust as you see fit, a little more chilli perhaps? Finely chop the rest of the ingredients and mix in a large bowl, add most of the dressing and combine. You may or may not need all the dressing, it rather depends on the size of your cabbage and carrots! Enough for 4 as a side.