KEEP COOL, THAI STYLE

Here’s great and easy recipe to try on the weekend, or on any hot day. It’s yummy and cooling, and is usually a great hit with the kids too.

Serves 4

Thai Salad

  • 500g Beef rump steak/ substitute with tofu for vegan option
  • Zucchini noodles (can be made using spiralizer, veggie peeler or grater)
  • 1 Lebanese cucumber (130g), seeded & thinly sliced
  • 100g Cherry tomatoes, quartered
  • 1 Small red capsicum (150g), thinly sliced
  • 3 Green onions, thinly sliced
  • 1/3 Cup firmly packed fresh coriander leaves
  • 1/3 Cup firmly packed fresh mint leaves

 

Thai Dressing

  • ¼ Cup (60ml) lemon juice
  • 1 tbsp Fish Sauce (can replace with Tamari)
  • 1 tbsp Brown sugar
  • 1 tbsp Peanut oil

 Method:

  1. Cook beef until browned on both sides and cooked as desired. Cover & stand for 10 minutes. Then thinly slice beef.
  2. Combine zucchini noodles with other ingredients.
  3. Make Thai Dressing. Shake well to mix the dressing ingredients before tossing gently in bowl with all salad ingredients.

Published on May 20, 2013