A delicious healthy, summer salad we serve at Wickedfood Earth Country Cooking School. It is a perfect salad for those who like it hot. Best to serve the sausage braaied on a very low fire.
2 cloves garlic
Handful coriander leaves
Handful mint leaves
2 T sugar
2 t light soy sauce
1 T lemon juice
1/2 t fish sauce
Salt and freshly ground pepper to taste
11/4 T olive oil
1 packet mixed salad leaves 1/2 cup rocket leaves
1 cup mint, basil and coriander leaves
2 spring onions including tops, thinly sliced
1 small cucumber, cut into thin ribbons
6 fresh red chillies thinly sliced
Cook the sausage and slice.
Crush the garlic in a mortar. Add the coriander, mint, sugar and pound to a paste. Add soy sauce, lime juice and fish sauce, and mix well.
Wash the salad leaves, rocket, mint, basil and coriander, and mix.
Everything up to this point can be done ahead of time.
Just before serving, toss the salad leaves lightly in ± half the dressing. Pile the leaves in the center of a large platter. Arrange the sausage on top and garnish with spring onions, cucumber and chillies. Pour the remaining dressing over and serve immediately to prevent the salad from wilting.
Great Asian recipes – Click here:
Kaeng kari kai – yellow curried chicken
Phanaeng Beef Curry in sweet peanut sauce
Warm squid salad in a pineapple
For other articles on South East Asia see:
Cooking schools in South East Asia
Thai House cooking school • Bangkok • Thailand
Chiang Mai Thai Cookery School• Thailand
Red Bridge Cooking School• Hoi An • Vietnam
Books reviewed by Wickedfood on Asian food: