If you love Thai salads but prefer not to use processed sugar, this recipe is a great option that doesn’t compromise on taste. The dressing is made with rice malt syrup which is fructose free, and if you choose a high quality fish sauce – naturally fermented and without sugar – you can’t go wrong.
For the salad itself, I’ve suggested ingredients that work well for me but play around with whatever you like and what’s on hand at home.
- Juice of 1 lime (around 3 tablespoons)
- 1.5 tablespoons fish sauce (choose a good quality, unsweetened variety – Red Boat 40°N from Vietnam is wonderful if you can find it)
- 1.5 tablespoons rice malt syrup
Place ingredients into a small jar, seal and shake well. Set aside.
- 2 cups bean sprouts
- 1 medium size carrot
- 6 snow peas
- 1 Lebanese cucumber
- 4 medium sized button mushrooms
- handful coriander leaves
- handful mint leaves
- half a cup of cashews
Peel and julienne the carrots (cut lengthways into sticks that are around the size and thickness of two matchsticks put together). Similarly, cut the cucumber lengthways into pieces a little bigger than the carrots. Peel and chop the mushrooms and add to a salad bowl with the other vegetables and beansprouts. Tear the mint and coriander leaves and add to the vegetables then stir through the dressing (you’ll only need a third to a half – the rest will keep in the fridge for several weeks). Just before serving, sprinkle with the cashew nuts.
This salad is lovely topped with garlic prawns or with some poached or roast chicken.