Thai Style Raw Salad

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This is a simple, versatile and delicious way to use up any vegetables you have lying around. We spiralized our courgette to give it a noodley texture, which complimented those of the grated carrot, chopped veg and crunchy toasted cashews. We topped it off with a delicious and incredibly simple dressing, which consisted of soy sauce and sweet chilli dip.

Ingredients (serves 2 for a light lunch):

  • 1 Carrot (grated)
  • 1 Courgette (preferably spiralized but grated or cut into thin strips will do)
  • Half a Red Pepper (thinly sliced)
  • 2 Inches of Cucumber (sliced into thin half moons)
  • 1 Spring Onion (thin strips)
  • A Handful of Cashews (crushed and toasted)
  • A Large Handful of Coriander (roughly chopped)
  • 2 Tbsp of Sesame Seeds (toasted)
  • Half a Lime (cut into two quarters)

For the dressing:

  • 1/4 Cup of Soy Sauce
  • 1/4 Cup of Sweet Chilli

As we said, this dish, as with many salads is a great way to use up whatever veg you have lying around or what needs to be used up. The measurements of each ingredient are just a guideline, but feel free to change the quantities, and indeed the ingredients, depending on what you have in your fridge, pantry or cupboard! I’m sure that if we had two spring onions lying limp in our fridge when we made this then both would have gone into this dish.

The method is pretty simple therefore, simply chop, grate or spiralize, as instructed next to each ingredient, throw them in a bowl, drizzle on your dressing and squeeze a lime over the top. It really is that simple and can be eaten at the table, desk or from a Tupperware – the only thing left to do is to enjoy.

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