Thai Salad with Brown Rice

Another recipe from my cookbook from The Gate restaurant, it’s so lovely! I love Thai flavours, the balance between spicy and sour is really nice and it’s still quite mild, so it’s okay for my fussy palate. The textures were amazing as well, if you get a mouthful of mange tout and mango together the crunchy/chewy sweetish flavour is incredible. Just make sure not to put too much soy sauce in the dressing, I made that mistake and there was a pool of horrid saltiness at the bottom that made my rice all weird – it’s a really great dish if you make sure the flavours are balanced though.

I really loved making this; it was a little more complicated than other recipes that I’ve tried recently and a little less studenty so I felt quite sophisticated and chef like whilst I was whipping up the dressing – I hardly ever have salads like this, and it made a nice change from all the pasta and couscous.

The Gate’s Thai salad

Ingredients

Salad

50g of mange tout

50g of baby corn

25g of beansprouts

About a quarter of a large mango (the book specified green mango but I couldn’t find any in Tesco)

One head of Pak-Choi, shredded

Small handful of fresh mint and coriander

Dressing 

About half a stalk of lemon-grass, tough outer leaves removed

Half a teaspoon of powdered ginger, or a small cube of fresh ginger if you can get hold of it

One clove of garlic

Half a red chilli pepper

About 15g of caster sugar

One tablespoon of soy sauce

Juice of one fresh lime


50g (dry weight) of brown rice to serve

Method

  1. Mix the ingredients for the salad together in a bowl and set aside.
  2. Make the dressing by putting the chilli, ginger, garlic and lemon-grass in a blender (or just chop really finely), then mix in the soy sauce, sugar and lime.
  3. Serve with brown rice (cook for 25 minutes in boiling water)

Serves one

364 calories

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