Kudos to spiralizer for converting meh veggies into gimme-more. Aromas of lemongrass, Thai basil; umami of fish sauce; crunch of peanuts elevate the salad to an astonishingly delectable level– you wont stop eating. Enjoy!
SPECIAL TOOLS:
Spiralizer.
INGREDIENTS
- Spiralized vegetables (1 zucchini + 2 small beets + 3 medium carrot)
- Dressing: 2 tbsp minced lemongrass + 2 tbsp fish sauce + 2 tbsp lemon juice + 2 tbsp rice vinegar (or white vinegar)
+ 1 tsp minced ginger + 1 garlic pod minced
+ 1 tsp sugar
+ 1 chili thinly sliced + 12 Thai Basil leaves chiffonaded - Crunch topping: 3 tbsp pounded (roasted) peanuts
- Green topping: sunflower shoots or microgreens
METHOD
Macerate the salad in the dressing for about 20 mins. Mix in the peanuts and basil.
Serve (cold or at room temperature) with the topping.
NOTES, HINTS, TIPS:
- Adapted from multiple sources: https://www.saveur.com/article/Recipes/Spicy-Lemongrass-Salad/ ; The Week’ Recipe of the week (April 5, 2024).
- Another great such salad is with green papaya, with the same treatment.
- Thinly sliced cabbage and other veggies of your choice can also be used.
- To add protein to the salad, you could use poached/roasted chicken, shredded.
- EVOO is pictured; I intended to use it but the salad was already so good that I skipped it.
