Cookstr.com

Oriental Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

The idea for this recipe developed from traditional Thai salads, which make use of bean sprouts, noodles, mint and cilantro, chillies, onions, peanuts, and strips of other vegetables. It is a cooling salad to eat, though the herbs and chilli give it aromatic punch. To achieve the thinnest slices possible of carrot and cucumber, use a potato peeler.

This could be a light first course or, alternatively, an accompaniment to a dish such as Slow-Braised Belly Pork with Soy, Ginger, and Garlic . You could also turn it into a light lunch dish by topping the salad with thin strips of grilled duck breast, cold roast chicken, pork, or rare beef. Deep-fried whole shrimp in breadcrumbs would be very sassy.

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet

Recipe Courseappetizer, side dish

Dietary Considerationgluten-free, lactose-free

Meallunch

Taste and Textureherby, light, savory, spiced, umami

Type of Dishfirst course salad

Ingredients

  • 1 small package rice noodles, cooked as per instructions, drained, rinsed, and cooled
  • 8 oz bean sprouts
  • 1 large carrot, peeled and thinly sliced lengthways
  • 1 cucumber, peeled, cut in half length ways, seeded, and thinly sliced lengthways
  • two 1-inch pieces of fresh root ginger, peeled, sliced, and cut into thin strips
  • a small bunch of cilantro, leaves only
  • 6 mint sprigs, leaves only
  • 3 large mild red chillies, seeded and sliced into thin strips
  • 1 red onion, peeled and sliced into thin rings
  • 1 tbsp toasted sesame seeds
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 4 tbsp oriental fish sauce, such as nam pla
  • 1 garlic clove, peeled and finely chopped
  • 1 tbsp sesame oil
  • 6 tbsp peanut oil

Instructions

  1. Mix the sesame seeds, vinegar, soy sauce, fish sauce, and garlic together in a bowl. Whisk in the oils.

  2. In another large bowl, mix together all the salad ingredients thoroughly with your hands. Pour over the dressing, toss lightly, and leave to wilt slightly before serving.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password