Tracy Griffiths has shared one of her favourite recipes with us just in time for the food and wine festival – who can go past a Thai salad for flavour, health and convenience?? What we love about this recipe is it is so reflective of how Tracy approaches her professional success as a Noosa real estate agent – Tracy doesn’t go ‘exactly by the book’ but adjusts for the overall taste. It’s exactly the way she has forged such a loyal following in the real estate arena, through a planned but highly proactive approach.
- 1 ½ tbs fresh lime juice
- 1 tbs finely chopped dark palm sugar (or palm syrup)
- 1 tbs fish sauce
- 2 tsp sesame oil
- 1 tsp soy sauce
- 2 tsp finely grated fresh ginger
- 1 garlic clove, crushed
Above dressing ingredient measurements are a good guide but can easily be adjusted to suit your individual taste.
- 1 x 200g packet grape tomatoes, halved
- 1 continental cucumber, sliced into ribbons using cheese grater
- 2 long fresh red chillies, halved, deseeded, very thinly sliced lengthways
- 1 bunch fresh mint, leaves picked, large leaves torn
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh Thai basil, leaves picked, large leaves torn
- 1/3 cup toasted peanuts, coarsely chopped
Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
Put the tomato, cucumber, onion, chilli, mint, coriander, basil and peanuts in a large bowl.
Drizzle with dressing and gently toss to combine.
**The dressing also makes an excellent marinade for beef steak which can then be lightly grilled for just a few minutes, rested, sliced across the grain and added to the salad above.
**Alternatively, the dressing is the perfect dipping sauce for Thai Spring Rolls.