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killer satay thai style chopped salad

This crunchy chopped salad by Donal Skehan is a tasty little light supper or zesty side dish, dressed in an easy satay-style sauce.

Ingredients

    • 1 tbsp smooth peanut butter
    • 3 tbsp fish sauce
    • 1 tbsp chilli jam (or sweet chilli sauce – see recipe tips)
    • 1 tbsp sriracha
    • 1 lime, juice only
    • 1 thumb-sized piece of fresh root ginger, finely grated
    • 1 bird’s-eye chilli (optional – see recipe tips)
    • 1 tbsp rice vinegar
    • 1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped
    • 1 small Savoy cabbage, roughly sliced
    • 3 carrots, cut into thin matchsticks
    • 1 ripe mango, thinly sliced
    • 1 red onion, thinly sliced
    • 1 small bunch of spring onions, thinly sliced on the diagonal
    • handful fresh coriander leaves
    • handful fresh mint leaves
    • sea salt
    • large handful roast peanuts, roughly chopped
    • ½ lime, cut into wedges

Directions

  1. To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside.
  2. To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces.
  3. Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine.
  4. Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside.