This salad and its addictive dressing are from one of Jamie Oliver's first cookbooks, The Naked Chef Takes Off. When I first started dating my husband, I bought this cookbook for him as a Christmas gift. I don't think he has ever opened it but I love it. I know, it was a Fred Flintstone move but I thought it might inspire my then boyfriend to cook like Jamie Oliver. Can you blame me?
 | This dressing is amazing and will last for a couple of days in the fridge. If you would like it to last longer, omit the fresh herbs and add them to your salad instead. This dressing will become something you make on the regular and works well on rice, noodles and steamed veggies. |  |
Thai Garden Salad
~ greens of your choice (today I used finely sliced kale and romaine because it's what I had)
~ 1 cup of bean sprouts
1/2 red, yellow or orange pepper chopped
10 - 15 sugar snap peas trimmed and chopped in half
1/2 cup of roasted cashews (peanuts would also work)
1/2 cup of fresh herbs (cilantro, mint and/or basil)
Really you can use whatever you like or have in your fridge. In the cookbook, Jamie lists all sorts of ingredients but the above ingredients are my favourite combination.
Dressing:
4 tbsp fresh lime juice (about 2 limes)
3 tbsp of olive oil
1 tbsp of sesame oil
1 tbsp of soya sauce
a good pinch of brown sugar
1 tbsp of ginger freshly chopped
1 clove of garlic finely chopped
1 fresh red chilli chopped
1 large handful of fresh cilantro and basil chopped
Mix well in a jar.
~ greens of your choice (today I used finely sliced kale and romaine because it's what I had)
~ 1 cup of bean sprouts
1/2 red, yellow or orange pepper chopped
10 - 15 sugar snap peas trimmed and chopped in half
1/2 cup of roasted cashews (peanuts would also work)
1/2 cup of fresh herbs (cilantro, mint and/or basil)
Really you can use whatever you like or have in your fridge. In the cookbook, Jamie lists all sorts of ingredients but the above ingredients are my favourite combination.
Dressing:
4 tbsp fresh lime juice (about 2 limes)
3 tbsp of olive oil
1 tbsp of sesame oil
1 tbsp of soya sauce
a good pinch of brown sugar
1 tbsp of ginger freshly chopped
1 clove of garlic finely chopped
1 fresh red chilli chopped
1 large handful of fresh cilantro and basil chopped
Mix well in a jar.
This makes a beautiful meal when topped with my Sesame Crusted Chicken. You can also add noodles which Jamie did for the Food Network. Here is the link to that recipe which is slightly different than the one found in his cookbook. https://www.foodnetwork.com/recipes/jamie-oliver/crunchy-thai-salad-recipe-1909772
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