What to Have with Thai Salmon Fishcakes?
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What to have with Thai salmon fishcakes?
anyone got any ideas of what to have with Thai Salmon Fishcakes?
Oh yum! What time shall I come round?
Thai fishcakes are my favourite, especially with coriander!
Johnny
Crunchy rainbow Thai salad
This crunchy rainbow salad is absolutely packed with vegetables and tossed with the most addictive Thai dressing.
Feel free to substitute the ingredients with other seasonal favourites.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 -5 servings
Ingredients
For the dressing
2 large garlic cloves
1-2 tsp finely grated fresh ginger
2 tsp dessicated coconut
1 tbsp palm sugar or brown sugar
2 tsp fish sauce optional
80 ml | 1/3 cup rice wine vinegar
60 ml | 1/4 cup rapeseed or sunflower oil
For the salad
2 large carrots peeled and grated
200 g | 7oz baby spinach shredded
1 red bell pepper sliced into thin strips
1 yellow or orange bell pepper sliced into thin strips
100 g | 3 1/2 oz mange tout sliced into thin strips
1/2 cucumber seeds removed, sliced into thin strips
2 tbsp fresh mint finely chopped
2 tbsp Thai basil finely chopped
2 tbsp fresh coriander cilantro, finely chopped
1 avocado sliced (or add more if preferred)
large handful cashews or peanuts roughly chopped
lime wedges to serve
Instructions
Make the dressing. Place all the ingredients in a food processor or mini blender and blitz until smooth.
Add the carrots, spinach, peppers, mange tout, cucumber and chopped herbs to a large bowl.
Add the dressing and toss to combine.
Top with the avocado slices (you can also add them in with the other vegetables but they will get a bit mushy if tossed), and the chopped cashews.
Serve the fishcakes with the salad on the side and enjoy!
Source:
https://www.supergoldenbakes.com/crunchy-rainbow-thai-salad-with/
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