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

Ingredients

125 gram quartered cherry tomatoes

1/2 cup (40g) bean sprouts

1 lebanese cucumber (130g), sliced lengthways into ribbons

1 red onion (100g), sliced thinly

1/2 cup coarsely chopped fresh coriander

1 cup finely shredded iceberg lettuce

2 iceberg lettuce leaves

Sesame dressing

2 tablespoon lemon juice

1/4 teaspoon sesame oil

1 teaspoon fish sauce

Method

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

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

3.Spoon salad into lettuce leaves to serve.

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.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy