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Before starting this Thai Salad recipe, make sure you have organised all the necessary ingredients.
Peel the carrots.
Cut the carrots into slices lengthwise, to a thickness of 2 or 3 mm...
... then slice into a regular [TERME;julienne:julienne].
Cut the red cabbage in half...
... and into a quarter.
Finely slice the red cabbage using a Japanese mandolin slicer.
You should obtain very fine shreds.
Gather the carrot and red cabbage in a mixing bowl.
Using the mandolin slicer, cut the cucumber into thin slices lengthwise, on 4 sides. Discard the core with seeds.
Cut the cucumber slices into thin sticks. Add to the bowl.
Cut the red pepper into quarters.
Remove the seeds and white bits.
Use the mandolin slicer...
... and slice very finely.
Repeat with the green pepper...
... and slice very finely. Adjust quantities as you wish.
Add the red and green peppers to the bowl.
Chop the coriander finely...
... and add to the bowl.
Remove the mint leaves from the sprig...
... then stack them and roll before slicing finely.
Add to the bowl.
Peel the red onion...
... cut in half and use the mandoline...
... to cut into thin slices.
Grate the lime zest over the bowl.
Slice the lemongrass stalks and red chillies very finely.
Remove the skin from the leftover cold roasted chicken.
Separate the fillet...
... and cut into small dices.
Add to the bowl.
Combine carefully with a spoon and fork.
For the dressing (last minute): Add 3 tablespoons of rice vinegar...
... and 9 tablespoons of fish sauce (also called nuoc mam).
Combine gently. Taste and adjust the seasoning if needed. There's no need to add salt.
Arrange the Thai salad into serving bowls.
Arrange chunks of cold chicken on top and serve. Enjoy!