For my Saturday Lunch Feast, I wanted a second delicious, refreshing salad that would complement the marinated chicken tenderloins. I love the fresh flavours of Asian (particularly Thai and Vietnamese) salads, so I decided to create something in that style, with ingredients that I had on hand. I’m slowly building up a herb garden, and that formed the basis of the salad.
1 red capsicum (bell pepper)
2 medium-sized carrots
handful of mint leaves
handful of coriander (cilantro) leaves
handful of Thai basil leaves
(I would also have added the following, if I had them at the time:
bean sprouts, green capsicum (bell pepper), cucumber, cabbage)
Lettuce leaves for serving
A big blob of sweet chilli sauce
Juice of half a lime
Dash of sesame oil
1. Cut the vegetables into matchsticks (julienne).
2. Shred the leaves of the herbs.
3. In a small jar, shake together the ingredients for the dressing.
4. Just before serving, in a large bowl, mix the vegetables, herbs and dressing.
5. Line the salad bowl with lettuce leaves. Place the vegetable and herb salad in the centre. Serve.
Another tasty, summer’s day salad to add to my repertoire. Let me know if you try it!