Killer satay Thai-style chopped salad
This crunchy chopped salad by Donal Skehan is a tasty little light supper or zesty side dish, dressed in an easy satay-style sauce.
It's a robust salad that keeps well so it's great for lunch boxes – just keep the dressing separate until you are ready to eat.
Ingredients
For the dressing
- 1 tbsp smooth peanut butter
- 3 tbsp fish sauce
- 1 tbsp chilli jam (or sweet chilli sauce – see recipe tips)
- 1 tbsp sriracha
- 1 lime, juice only
- 1 thumb-sized piece of fresh root ginger, finely grated
- 1 bird’s-eye chilli (optional – see recipe tips)
- 1 tbsp rice vinegar
For the salad
- 1 small bunch cavolo nero (about 200g/7oz), tough stalks removed, roughly chopped
- 1 small Savoy cabbage, roughly sliced
- 3 carrots, cut into thin matchsticks
- 1 ripe mango, thinly sliced
- 1 red onion, thinly sliced
- 1 small bunch of spring onions, thinly sliced on the diagonal
- handful fresh coriander leaves
- handful fresh mint leaves
To serve
Method
To make the dressing, mix together all the ingredients in a small bowl until combined, if necessary, add a splash of water to loosen it to a drizzling consistency. Set aside.
To make the salad, place the ingredients on a large chopping board and roughly chop into bite-sized pieces.
Transfer the salad to a serving platter or bowl, then drizzle with most of the dressing and toss to combine.
Season with sea salt, add a sprinkle of peanuts and a final drizzle of the dressing, then serve with lime wedges alongside.
Recipe Tips
Chilli jam adds sweetness as well as spice to the dressing so, if you are substituting it with something less sweet, you might need to add a pinch of sugar.
If you enjoy spicy food, make sure you include the fresh chilli, but if not you will still get a gentle kick from the chilli jam and sriracha.
You can substitute spring greens, white cabbage, Chinese leaf or other cabbages you have in this salad to make it year round.
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