This is a great recipe for when you want something quick but satisfying and tasty and also is a great Monday evening meal after a sinful weekend!
I have given lots of options here for what you put into the salad itself, it depend son what you might have in your fridge!. I have this either with the noodles* OR the shredded cabbage depending on exactly how sinful my weekend has been. Its important to shred the cabbage finely so that the dressing coats it all and you don’t feel like you are chewing great wedges of vegetable. I also like to vary the type of protein I add to this. My favourite is with prawns or mixed seafood salad (The frozen mixed type easily bought at the supermarket)
2 Shallots finely sliced or half a red onion finely sliced
1 lemon grass stalk finely sliced
3 Kaffir Lime Leaves (Optional), rolled up and sliced into ribbons
1-2 Red Thai Chillies or 1 large Red Chilli finely chopped
2 tbsp Thai Fish Sauce
1 tbsp Light Soy Sauce
3 tbsp Palm Sugar or soft brown sugar
Juice from 2 limes
2 Garlic Cloves, Crushed
1- 3 tsp of Sesame Oil (See note below) *
1 Red Pepper, sliced into thin strips
1 Green Pepper sliced into thin strips
1 carrot peeled and grated
100 grams of cellophane Noodles or 200 grams or shredded white and or red cabbage (See note) *
½ cucumber cut into 1 inch long strips
200 grams of Mange tout
100 grams of Baby corn cobs cut into strips
4 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
200 grams cooked chicken
300 grams cooked squid
250 grams of cooked mixed seafood mix (Squid, Mussels, Prawns)
1/ For the dressing, combine all the ingredients together in a jug, adding the sugar last and stirring until it has dissolved
NOTE: This dressing tastes much better WITH the sesame oil but you can add between 1-3 tbsp of oil depending on how strong you want the taste and also depending on how virtuous you wish to be. Please do not omit this completely though as it does marry all the flavours together beautifully adding a rounded nutty flavour and aroma which makes the dish so much more satisfying to eat.
For the salad:
1/ If you are using the cellophane noodles, put them in a plastic bowl and cover with boiling water from the kettle and leave them for 5 minutes until tender and al dente. Drain them in a sieve and toss with a tiny splash of sesame oil to prevent sticking and leave to cool.
2/ Mix the rest of the salad ingredients in a large bowl, combining with your hands until well mixed.
3/ Add the dressing and mix with some salad forks so everything is coated with the aromatic dressing.