Thai influenced golden raw summer vegetable salad

This gorgeous bright seasonal salad is almost a meal in itself and can easily be adapted to include other summer vegetables in your garden (and winter root veg later in the year). It is a zingy, delicious, colourful way to use up gluts.

I’m enjoying trying out different variations of this easy to make, spicy summer salad – this recipe is one I made on our last course day. I’m hoping I’ve remembered all of the quantities correctly; course mornings are busy in the kitchen (I make around 12 dishes!) so I was quickly making notes and photographing it with my phone, as I was preparing it.

The measurements are using standard American cups. It really doesn’t matter if the quantities are not quite right, if you use more veg just make more dressing.

  • 1 cup grated carrots
  • 1 cup grated yellow beetroot (other colours fine too)
  • 1 cup grated courgette (alternatively, spiralise them to make ‘noodles’)
  • 1/2 – 1 cup toasted peanuts, depending on personal preference (I like a whole cup)
  • 1/2 – 1 cup finely chopped spring or regular onion (it depends how much you like raw onion – I love it)
  • 2 limes, juice
  • 2 – 4 garlic cloves (personal preference again)
  • 1-2 chillies (how spicy do you like food? How hot are your chillies?)
  • 2 cm fresh ginger, peeled
  • 1/2 cup light flavoured oil
  • 1 cup Thai basil, or other strong flavoured basil – lemon, cinnamon, lime. Or sweet basil if that is what you have
  • salt and pepper according to taste

Put the grated courgette, carrot and beetroot in a bowl with half of the chopped basil, the chopped onion and peanuts.

Next, finely chop the garlic, chilli* and ginger (*be very careful with the chilli, wash your hands afterwards).

Put in a small mixing bowl (or large mug) with the oil, lime juice and salt/pepper (if you want it). Whisk together.

Pour the dressing over the salad, mix thoroughly and spoon into a serving dish. Sprinkle the remaining basil on the surface.




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