Thai Basil & Cilantro Salad
Why I Love This Recipe
FEATURING: Thai Basil, carrots, cucumbers, sweet pepper (optional), jalapeño pepper (optional), cilantro and onion.
A nice and crisp salad recipe that makes for a great side dish to most meals, not only Thai dishes. The recipe is slightly adapted from Châtelaine Magazine (https://www.chatelaine.com/recipe/dinner/thai-basil-cilantro-salad/) which also recommends serving it with grilled satay tofu skewers: https://www.chatelaine.com/recipe/dinner/grilled-stay-tofu-skewers/
Ingredients You'll Need
1 1/2 cups of cucumbers, cut in small pieces
1/2 small onion, thinly sliced (or diced)
1 1/2 cups of carrots, cut into thin matchsticks (approx. 2-4 carrots)
1 sweet pepper, cut into thin matchsticks (optional)
1/4 cup rice vinegar
1 1/2 Tbsp brown sugar
1/4 + 1/8 teaspoon salt
1/2 cups of Thai basil leaves or more, to taste (removed from stalk or coarsely torn - Italian basil also works)
1 1/2 cups cilantro leaves
1/4 to 1/2 jalapeno pepper, seeded & thinly sliced (optional)
Directions
PREPARE THE SALAD: Combine the cucumbers, shallots and carrots in a medium bowl.
MAKE THE DRESSING: 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.
ASSEMBLE: Add basil, cilantro and chili to vegetables and toss to coat. Serve as a side dish.
