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Thai basil and cilantro salad

86

  • Prep Time20 mins
  • Total Time25 mins
  • Makes4 servings
Thai basil and cilantro salad

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 6 mini cucumbers, thinly sliced

  • 3 shallots, thinly sliced

  • 1 285-g pkg carrots, cut into matchsticks (3 cups)

  • 1/2 cup rice vinegar

  • 3 tbsp brown sugar

  • 3/4 tsp salt

  • 3 cups packed small Thai basil leaves, (or coarsely torn)

  • 3 cups packed cilantro leaves

  • 1 red chili, thinly sliced (optional)

Instructions

  • COMBINE cucumbers, shallots and carrots in a medium bowl.

  • BRING vinegar, sugar and salt to a boil in a small saucepan over medium-high, then pour over vegetables. Toss to coat. Set aside, stirring occasionally, for 15 min.

  • ADD basil, cilantro and chili to vegetables and toss to coat. Serve with grilled satay tofu skewers.


Chatelaine Quickies: Thai steak salad


Nutrition (per serving)

Calories 96, Protein 2g, Carbohydrates 23g, Fibre 3g, Sodium 491mg.
Excellent source of vitamin A.

Kitchen tip: Tear large Thai basil leaves into smaller pieces. Italian basil will also work in this recipe.

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