Easy Thai Salad and Happy Father's Day!
I hope you've all had an enjoyable weekend and Happy Father's Day! You may notice that salads are not frequently featured as by and large, I am hardly a 'salad person' but my palate does crave for some salad once in a while. Today's feature is an extremely easy, refreshing and appetising salad - something you can whip up in minutes. As always, you can adapt the ingredients to suit your tastebuds and this makes a great lunch or a great appetiser at main meals. The sauce is simply some Thai sauce (I used Yuen Chun's) mixed with a tiny bit of white vinegar, a bit of sugar and squirts of fresh lime juice. The result is a tangy, slightly spicy and altogether delicious salad!
I do hope you will give this a try soon and with the current heat pervading Malaysia, this was a big hit indeed.
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serves 2
Ingredients:
1 bag of mixed salad greens
Handful of cherry tomatoes
1 cucumber, sliced
1/2 carrot, julienned
2 bird's eye chili peppers, sliced (optional)
2 hard boiled eggs, wedged
For dressing: (mix together and add more of the below to taste)
1-2 tablespoons Thai stir-fry sauce (Thai chili sauce) from Yuen Chun
1 teaspoon white vinegar
1/2 teaspoon sugar or to taste
A few squirts of fresh lime juice
Serve with additional wedges of lime
Method:
Arrange the ingredients for the salad in a serving bowl or serving bowls. Simply pour the dressing on top and toss or alternatively, serve the salad with the dressing separately for your guests to add the amounts they desire. Serve together with the lime wedges.
I do hope you will give this a try soon and with the current heat pervading Malaysia, this was a big hit indeed.
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serves 2
Ingredients:
1 bag of mixed salad greens
Handful of cherry tomatoes
1 cucumber, sliced
1/2 carrot, julienned
2 bird's eye chili peppers, sliced (optional)
2 hard boiled eggs, wedged
For dressing: (mix together and add more of the below to taste)
1-2 tablespoons Thai stir-fry sauce (Thai chili sauce) from Yuen Chun
1 teaspoon white vinegar
1/2 teaspoon sugar or to taste
A few squirts of fresh lime juice
Serve with additional wedges of lime
Method:
Arrange the ingredients for the salad in a serving bowl or serving bowls. Simply pour the dressing on top and toss or alternatively, serve the salad with the dressing separately for your guests to add the amounts they desire. Serve together with the lime wedges.
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