Thai Summer Salad

Name: Thai Summer Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 cups torn Napa (Chinese) cabbage; ½ cup (⅛ inch) julienne-cut yellow squash; ½ cup (⅛ inch) julienne-cut zucchini; ½ cup (1/8 inch) julienne-cut red bell pepper; ½ cup (⅛-inch) julienne-cut yellow bell pepper; ½ cup (⅛-inch) julienne-cut seeded peeled cucumber; ½ cup shredded carrot; ½ cup chopped fresh cilantro; ¼ cup thinly sliced green onions; ¼ cup grated radishes; 1 small jalapeno pepper, (seeded and minced); 3 tablespoons freshly squeezed lime juice; 1 tablespoon fish sauce; 1 tablespoon water; 1½ teaspoons granulated white sugar; ½ teaspoon chile garlic paste

A fresh, low-calorie option for summertime munching.

⏱️ 25 min 🔪 Prep: 25 min 📊 Medium 👁️ 2 views

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Foto: RecipeGirl

Ingredients

10 servings

3 cups torn Napa (Chinese) cabbage
½ cup (⅛ inch) julienne-cut yellow squash
½ cup (⅛ inch) julienne-cut zucchini
½ cup (1/8 inch) julienne-cut red bell pepper
½ cup (⅛-inch) julienne-cut yellow bell pepper
½ cup (⅛-inch) julienne-cut seeded peeled cucumber
½ cup shredded carrot
½ cup chopped fresh cilantro
¼ cup thinly sliced green onions
¼ cup grated radishes
1 small jalapeno pepper, (seeded and minced)
3 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon water
1½ teaspoons granulated white sugar
½ teaspoon chile garlic paste

Steps

To prepare the salad, combine the salad ingredients in a large bowl.
To prepare the dressing, combine the dressing ingredients in a small bowl and whisk together until sugar dissolves.
Drizzle dressing over salad and toss well. Serve immediately.