From our Network:
Start your engines! Driving.ca is Canada's leading destination for the latest automotive news, reviews, photos and video.
Find out more ›
This advertisement has not loaded yet, but your article continues below.

Thai touch for salad

I know peak season is here, because my market basket is just not big enough to hold all the fantastic veggies that catch my eye.

Story continues below
This advertisement has not loaded yet, but your article continues below.

This time of year is ideal to enjoy salads in particular and I’ve always been a fan of the crunchy broccoli-based salads that often adorn summer potluck dinners.

Distroscale

The vegetables are usually just lightly blanched and the dressing is tangy and refreshing.

This week, I’ve turned to the Thai pantry to take this summer favourite in another direction.

The dressing is a spicy, yet sweet and salty one, thanks to fresh lime juice, fish sauce, sugar and chile.

The vegetables include blanched broccoli and cauliflower with a bit of onion and julienned carrot.

Don’t hesitate to use other veggies such as blanched green and yellow beans, corn or even slices of zucchini.

The finishing touch is a handful of fresh mint and cilantro and some chopped crunchy peanuts.

Story continues below
This advertisement has not loaded yet, but your article continues below.

This summer salad is sure to become a favourite for those who enjoy the bold and refreshing flavours of Thai food.

jill@jillstable.ca
Twitter.com/jillstable
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Aug. 18, 2018. Enjoy!

Thai style broccoli/cauliflower salad

Serves 6-8
¼ cup (50 ml) fresh lime juice
2 tbsp. (25 ml) fish sauce
1 tbsp. (15 ml) vegetable oil
2 tsp. (10 ml) packed light brown sugar
1 tsp. (5 ml) light soy sauce
1 clove garlic, minced
1 red Thai chile, minced
2 cups (500 ml) blanched cauliflower florets
3 cups (750 ml) blanched broccoli florets
1 large carrot, julienned
2 green onions sliced thinly
¼ cup (50 ml) packed cilantro leaves
¼ cup (50 ml) packed mint leaves
¼ cup (50 ml) roasted peanuts, coarsely chopped
In large bowl, whisk together lime juice, fish sauce, oil, sugar, soy sauce, garlic, and chile.
Add cauliflower, broccoli, carrot, onion and toss to combine.
Add herbs and toss again.
Transfer salad to bowl or platter.
Garnish with peanuts and serve.
This Week in Flyers