Thai Salad

Hello fellow foodies!
As you might know, I used to live in Shanghai, China, for four years and now looking back, I know how important that time has been for my personal development and how lucky I have been to have gotten the chance to look as deep into different cultures. I was so lucky to travel through South East Asia and am already dreaming of the day when I get to go back there. I learned mandarin. I learned so much about people in general. All in all, I had a good life. And as you might guess, I loooooved the food there (who doesn’t?). And all the spices have definitely been a thing that I have missed a lot since moving back. But now I finally managed to create a salad with all the original Asian flavours and tasting exactly like what I ate during my travels back then, and I won’t keep it secret! If you are into Asian food, you should definitely try this one – it was delicious!

INGREDIENTS:

1 cucumber
1 carrot
1 cup cashews
1/2 large red pepper
2 spring onions
generous handfuls of fresh coriander
rice noodles (as many as you like)

dressing:
1 tbsp lime juice
2 tbsp soy sauce
1 tsp rice vinegar (or white wine vinegar)
2-3 cloves fresh garlic
1 fresh red chili
1 cm of ginger
1-2 tsp coconut sugar or any other sweetener
pinch of white pepper

HOW TO:

Slice the cucumber into half, spoon up the insides and then cut into C-shaped thin slices. Peel the carrots and then keep peeling for long and thing carrot slices. Wash and slice the spring onions and the red pepper into slices of approx. 5mm. Roast the cashews on a pan with (optional:) some olive oil and salt. Cook the rice noodles and let them cool down. The fresh coriander is most important for the Thai taste of the salad so be generous with it! I always also use the stalks of the coriander, which I cut into pieces of about 1cm and add to the salad.

For the dressing cut the chilli into small pieces, mince the garlic clove and the ginger and mix it all together. If you don’t want it to be too spicy, just leave out the chilli seeds. Taste-test for sourness/spiciness, adding more sugar if it’s too sour for your taste, or more chili if it’s not spicy enough.

And now lit some candles and let this salad take you on a travel, on a little wooden house right at the beach of Chiang Mai, under the twinkling stars that are reflected by the quiet sea… Take a bite, close your eyes, and you’ll be there!

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