Thai Vegetable Salad
"Since there’s no kitchen at the venue, I needed to prepare something that’s simple and quick to assemble on the spot. That’s when this Thai Vegetable Salad came into my mind. It’s very photogenic because of the colors. It only requires 4 vegetables which are carrots, green beans, purple cabbage and cherry tomatoes. It didn’t require cooking. All I needed to do was to pre-cut the vegetables and make the Thai salad dressing, then pack them up to go. The assembling was done during the workshop which took less than a minute."
Notes Other vegetable options for the salad: bell peppers, cucumbers, radish, etc.
Preparation Time15 min
- 1 cup green beans, sliced
- 1 cup carrots, grated or use carrot matchsticks
- 1 cup purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped nuts of your choice (optional)
- 3 cloves garlic
- 1 Thai chili
- 2 tablespoons coconut aminos
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
In a large mixing bowl, arrange green beans, carrots, cabbage and tomatoes together.
In a small food processor, combine all dressing ingredients. Process until the garlic and the chili are chopped into small bits and all other dressing ingredients are combined well.
Pour the dressing onto the vegetables and mix well. Sprinkle with chopped nuts if using and serve.