Summer is here and so is a wide variety of seasonal vegetables. This recipe makes the most of fresh, raw veggies with a delicious Thai twist. Have it on its own or serve with your favourite protein.

 

Prep time: 20mins

Cook time: 0mins

Serves: 2

 

Salad: 

  • 1 Zucchini 
  • 1/2 red capsicum 
  • 1 red onion 
  • 1/2 head of broccoli or a bunch of broccolini 
  • 8 asparagus spears
  • 4 button mushrooms
  • 2 radishes 
  • 1 red chili (optional)
  • 1/4 cup coriander leaves
  • 1 Tbs lightly toasted sesame seeds
  • 1/4 cup cashews

 

Instructions:

  1. Thinly slice lengthwise the zucchini, capsicum and red onion.
  2. Slice broccoli into small florets.
  3. Cut woody ends off asparagus and lightly blanch (Put in boiling water for about three mins)
  4. Mix all veggies together in a bowl with coriander sesame seeds and cashews

 

Sauce:

  • Juice of two lemons
  • 1 tsp fish sauce
  • 1 Tbs tamari soy sauce
  • 2 tsp grated fresh ginger
  • 1 Tbs finely chopped coriander stems

 

Instructions:

  1. Combine all ingredients in a small bowl
  2. Pour over veggies and toss to coat.

 

Serve with seared, thinly sliced steak or pan-fried fish or chicken breast.