Hope your week is going well. We are now past the middle of May so I am getting myself summer ready – in that vein, my today’s recipe is a simple yet delicious, salad inspired by Thai flavours. I’ve planned to make something like it for a while but what spurred me into action was the fact that I saw beautiful pineapples during my last food shop and they seemed like an exciting pop of flavour that could make my recipe. Not only did they look magnificent, they were on special too! At 65 pence a pop, it was a no brainer.
This simple salad is easy and quick to make. It’s zingy, sweet and so refreshing, packed with fragrant fresh herbs and topped with roasted peanuts. The bulk of it is rice noodles, finely shredded sweetheart cabbage, cucumber and spring onions. Charred fresh pineapple slices add excitement, sweetness and juiciness. Toasted peanuts supply texture and herbs in tandem with aromatics: coriander, mint, lemongrass, ginger, chilli and lime yield Thai credentials. Suffice to say that this is NOT AN AUTHENTIC Thai salad. It’s a salad inspired by the flavours and smells of Thailand that my brain came up with so please don’t waste your time writing any hatemail (you know who you are… 😉 )
RICE NOODLES – any rice noodles will work here, but I recommend using thin ones. I had some rice vermicelli (bun) noodles in my cupboards so that’s what I used. Cooking time and method very much depends on the thickness of noodles you use so please follow your packet’s instructions.
SWEATHEART CABBAGE – I used delicate sweetheart (also known as hispi) cabbage as that’s what appears to be in season in the UK right now, but Chinese leaf (napa) cabbage or regular white cabbage will work just as well.
FRESH PINEAPPLE – I recommend using fresh pineapple here if possible, its flavour is so much sweeter and more intense and it stands up to grilling much better too than canned pineapple rings.
TOASTED PEANUTS – I used a generous amount of toasted peanuts to top this salad with, they give it a lot of texture and flavour. If you are allergic, cashews will work well too.
FRESH HERBS – I used a combination of fresh coriander and mint, but Thai basil and coriander will work well too. Plenty of fresh herbs are a must, they add a beautiful freshness so characteristic of Thai salads.
LEMONGRASS – Lemongrass is such a classic South Asian flavour, I used it here in combination with garlic and chilli. If you cannot get hold of it, sub with fresh ginger to your taste.
WHERE IS MY PROTEIN? – if you want to make it more substantial and turn it into more of a complete meal, add your favourite shop-bought or home marinated tofu or tempeh for some plant protein.
DRESSING
DRESSING
*PEANUTS: You can either roast them on a dry frying pan, tossing frequently or if roasting a bigger batch, spread them on a baking tray and roast in a 180° C / 355° F oven until golden (about 8 minutes but watch carefully as it depends on how many nuts you roast).