Simple and Spicy Thai Salad

by DamienR (follow)
Photographer and writer.
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This quick and easy-to-make salad is a great side that will add a kick to any meal. The peanut and rice vinegar offer a biter taste that is softened by honey. It packs a lot of flavour but also cleanses the palette for the rest of your meal.

Plated salad, spinach, red Pepper

Preparation Time: 15 minutes
Makes: 4-6 servings


1 tsp coconut oil
4 tbs peanut butter
1 tbs soy
1 tbs water
2 tbs rice vinegar
1 tbs honey
tsp cayenne
tsp calypso or hot sauce (I use Matouks Calypso Sauce)
to 1 tsp red chillis (to taste)

1 350ml clamshell of baby spinach
cups of red bell pepper (approximately half a pepper)
1 cup od English cucumber (approximately of a cucumber)
2 tbs crushed walnuts
2 tbs goat cheese crumble


Microwave or heat up coconut oil until liquefied.

Add all other Dressing ingredients and mix. Set aside.

Plated salad, spinach, red Pepper
If you find the dressing too thick, add teaspoon of extra water and mix. Repeat until you get the desired consistency.

Slice red pepper length wide to get long slivers, then cut the slivers in half.

Slice and cube cucumber.

Plated salad, spinach, red Pepper

Place the red pepper, cucumber, spinach, walnuts and goat cheese in a bowl.

Plated salad, spinach, red Pepper

Drizzle the dressing on top, toss and serve. This simple salad is sure to please and impress.

#Side Dish
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