Thai · serves 2

Thai Crunch Salad

Raw peppers, broccoli and cabbage in a lemon-chilli dressing. No cooking at all.

15 min Easy Vegetarian

Ingredients

  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1/2 broccoli, parboiled florets
  • 2 onions, sliced in rings
  • 2 cucumbers, chopped
  • 1/4 cabbage, shredded
  • 1/4 cup lemon juice
  • 3 tbsp chilli sauce
  • A pinch of salt and sugar

Method

  1. Cut everything roughly the same size so each forkful gets a bit of each.
  2. Whisk lemon juice, chilli sauce, salt and sugar.
  3. Toss and eat within the hour — the salt starts drawing water out after that.

Questions people ask about Thai Crunch Salad

How long does Thai Crunch Salad take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of capsicum in Thai Crunch Salad?

Use any colour. Red is sweeter, green is sharper.

Can I make Thai Crunch Salad ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Thai Crunch Salad vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Thai Crunch Salad?

Jasmine rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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