thai crunch salad

Serves 4   Approx time: 10 minutes  


  • 1 bunch spring onions
  • 1 bunch radishes
  • 1 carrot
  • 1 thumb-sized piece fresh ginger
  • ½ bunch of fresh mint
  • ½ bunch of fresh basil
  • 1-2 tablespoons extra virgin olive oil
  • 1-2 limes, juice of
  • sea salt
  • black pepper
  • 20 g unsalted peanuts


Trim 1 bunch of spring onions, 1 bunch of radishes and 1 carrot. Peel the carrot, along with 1 thumb-sized piece of fresh ginger. Pick the leaves from ½ a bunch of fresh mint and ½ a bunch of fresh basil.

Make sure the coarse grater is in the processor and secure the lid. Turn it on to setting 2 (maximum) and run through all the veg and herb leaves. Transfer to a serving bowl, add 1-2 tablespoons of extra virgin olive oil and the juice of 1-2 limes, to taste. Toss together well, then season to taste with sea salt and black pepper. Chop and scatter over 20g unsalted peanuts and serve.

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