Name: Thai salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoon lemon juice; 1/4 teaspoon sesame oil; 1 teaspoon fish sauce; 1 lebanese cucumber (130g); 125 gram cherry tomatoes, quartered; 1/2 cup (40g) bean sprouts; 1 red onion (100g), sliced thinly; 1/2 cup coarsely chopped fresh coriander; 1 cup finely shredded iceberg lettuce; 2 iceberg lettuce leaves

Ingredients

2 tablespoon lemon juice

1/4 teaspoon sesame oil

1 teaspoon fish sauce

1 lebanese cucumber (130g)

125 gram cherry tomatoes, quartered

1/2 cup (40g) bean sprouts

1 red onion (100g), sliced thinly

1/2 cup coarsely chopped fresh coriander

1 cup finely shredded iceberg lettuce

2 iceberg lettuce leaves

Method

1.To make dressing, combine juice, oil and sauce in a small bowl.

2.Use a vegetable peeler to cut cucumber into long thin ribbons.

3.Combine cucumber, tomato, sprouts, onion, coriander and shredded lettuce in a medium bowl. Add dressing; toss gently to combine.

4.Spoon salad into lettuce leaves to serve.

Swap the iceberg lettuce for butter (boston) or cos (romaine) lettuce.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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