Thai Fresh Salad
Pungent, sweet, salty and tangy - this delicious salad truly satisfies.
- 1-2 serrano chili peppers, seeded and quartered, to taste
- 1 large clove garlic, crushed
- 3 tablespoons fish sauce (available in the ethnic section of large grocers)
- 2½ tablespoons palm sugar (or light brown sugar or Lakanto, for a sugar-free option)
- Juice of 2 limes, plus ½ lime
- 1 English cucumber, unpeeled
- 1 small zucchini, unpeeled
- 1 small jicama, peeled (or use a red apple)
- 1 green apple, unpeeled
- 1 firm mango, peeled, pitted and julienne cut
- 1 cup grated carrots
- 1 bunch cilantro, chopped
- ½ cup roasted peanuts, crushed, optional to garnish
- Combine the chilies, garlic, fish sauce, palm sugar, and juice of 2 limes in a food processor and process until contents are liquefied and well blended, scraping down the sides as necessary. Taste and adjust for heat and sweet. The flavors should be strong. Set aside.
- To prepare the vegetables, you can either use a spiralizer or the grater attachment on your food processor. To use the spiralizer, simply trim the ends off of the cucumber, and zucchini and slice them in half lengthwise. Place them firmly into the unit and spiralize them into a bowl. Slice off just enough of the apple and jicama ends to get them to fit neatly into the slicer and repeat, clearing out the grater as necessary.
- To use the food processor, quarter and core the apple and slice the cucumber, zucchini and jicama into pieces that will fit into the feeder and feed through to grate.
- Collect the prepared produce in a large strainer, squeeze the remaining lime over all, toss gently and allow extra juices to drain off for a few minutes.
- Transfer salad base to a large bowl, add prepared salad dressing and cilantro and toss gently to combine. Sprinkle with peanuts, if using, and serve immediately.