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/

The crunchy Thai salad sounds wonderful but I’m too lazy to make that and don’t have some of those ingredients in my cupboards.

i would serve with mixed green salad and lots of homemade coleslaw.