This Thai Salad is absolutely sensational and one of my most tried and tested favourites. So simple to prepare it belies it's big flavour punch. Full of fabulous Asian flavours like lime, coriander, mint and peanuts, pimp it up or down to suit your chilli desires.
Peel and grate the carrots. Shred the cabbage finely, about ⅔ mm. Chop the ½ cucumber down the middle and scoop out the watery seeds with a tsp. Throw these away. Slice the cucumber up and thinly slice peppers up and place it all in the biggest bowl that you've got!
Put all the ingredients for the dressing in the food processor and blitz well.
Pour the dressing over the salad and mix well. Just keep gently turning it all over until you get everything covered.
Transfer to your serving dish.
Apply To Bereft Face
Use the largest mixing bowl you have. Otherwise it will be rather difficult to mix it all together.
You do want the white cabbage to be very thin strips about ⅔ mm wide. It will alter the flavour of the dish otherwise.
If you want to make this hours ahead of time then simply prepare the salad and keep the dressing to one side to mix with the salad when you are ready to serve.