Coriander Thai Spring Salad

Serves 6 | Time 50 minutes

This coriander Thai spring salad is a fresh, vibrant dish packed with crisp vegetables, fragrant herbs, and a zesty lime dressing. Featuring coriander, mint, crunchy peanuts, and sesame seeds, it delivers a perfect balance of flavour and texture. Ideal for women in Perth, including Warwick, Carine, and Duncraig, seeking menopause-friendly nutrition, this light and nourishing recipe supports healthy eating and makes a refreshing lunch or dinner option.

Ingredients⁠

Dressing

• 1 teaspoon olive oil

• 1 tablespoon fresh lime juice

• 2 tablespoon sweet chili sauce

• 2 teaspoon fish sauce

 Salad

• 1 Carrot grated

• 1 Medium Lebanese cucumber, diced into 1 cm cubes.

• 1 Medium red capsicum, diced into 1 cm cubes

• 1/2 cup radish thinly sliced

• 200 grams mixed salad leaves

• 1 medium red onion, sliced thinly

• 1 1/2 cups fresh coriander leaves

• 1 1/2 cups fresh mint leaves, roughly torn

• 1 cup (80g) bean sprouts

• 1 tablespoon toasted sesame seeds

• ¼ cup crushed peanuts

Method⁠

1. In a small bowl combine all the ingredients for the dressing and season with salt and pepper.

2. Place the carrots, cucumber, radish, red onion and mixed leaves in a large bowel mix together. Arrange on a large serving platter.

3. Sprinkle herbs, bean sprouts, sesame seeds and crushed peanuts on top.  

4. Just before serving, drizzle with dressing and enjoy.

Nutrition Per Serve: 157 calories, protein 6.1 g, carbohydrates 14 g, 7.4 g