Thai salad with warm sesame and ginger dressing

November 10, 2014 (Last Updated: January 11, 2019)

Thai salad with warm sesame and ginger dressing

Serves: 4
Cooking Time: 20 mins


  • 4 baby marrows, julienned
  • 4 carrots, julienned
  • ½ head red cabbage, thinly sliced
  • 1 Granny Smith apple, julienned
  • 5cm fresh ginger, peeled and julienned
  • 1 green chilli, seeded and julienned
  • a handful of fresh mint, chopped
  • a handful of fresh coriander, chopped
  • 25g (¼ cup) roasted peanuts, roughly chopped
  • 125ml (½ cup) fresh coconut
  • shavings, to serve
  • 1 stalk lemon grass (white part only), finely chopped
  • 1 green chilli, seeded and chopped
  • 30ml (2 tbsp) fish sauce
  • 30ml (2 tbsp) lime juice
  • 60ml (¼ cup) sesame oil
  • 30ml (2 tbsp) brown sugar
  • 1 garlic clove, chopped
  • 1cm fresh ginger, peeled and chopped
  • 15ml (1 tbsp) sesame seeds, lightly toasted



For the dressing, heat the lemon grass, chilli, fish sauce, lime juice, sesame oil, brown sugar, garlic, ginger and sesame seeds in a small saucepan until the sugar dissolves, about 5 minutes. Leave to infuse for 10 minutes.


For the salad, combine the baby marrows, carrots, cabbage, apple, ginger, chilli, mint, coriander and dressing and toss well.


Sprinkle with the nuts and serve withthe fresh coconut shavings.

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