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Thai vegetable salad

Thai vegetable salad

3
Points®
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
How much flavour can you get into one salad?! Shredded veg and fresh herbs are taken to the next level with Thai-inspired flavours.

Ingredients

Telegraph cucumber

1 medium, or continental

Coleslaw mix, without dressing

350 g, fresh, (1 x 350g packet)

Tomato(es)

1 medium, deseeded, chopped

Red onion

1 small, thinly sliced

Fresh mint

1 cup(s), loosely packed leaves, (about 1 bunch)

Thai-style dressing

⅓ cup(s), (80ml)

Peanuts, without skin, roasted, unsalted

2 tbs, chopped

Instructions

  1. Cut cucumber in half lengthways, scoop out and discard seeds, then thinly slice diagonally. Combine cucumber, coleslaw, tomato, onion, mint and dressing in a large bowl and toss well.
  2. Transfer salad to a serving plate. Scatter over peanuts to serve.

Notes

INGREDIENT TIP: A range of fresh coleslaw mixes are available from the fresh produce section in major supermarkets. You can use any variety (without dressing) in this recipe. Replace mint with fresh coriander if you prefer, or use a mix of both herbs. TO REFRIGERATE: Store salad (without dressing and peanuts) in a large reusable container for up to 3 days. To serve, add dressing to salad and toss well, then scatter over peanuts.

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