Thai Satay Salad - Recipe by Homestead Pantry

Ingredients:

Salad

• 1/4 Wombok, sliced thinly 
• 1/4 Red cabbage, sliced thinly
• 1 Large Lebanese cucumber, chopped into chunks
• 1 Mango, diced
• 1/2 Large Red capsicum, thinly sliced
• 1 Carrot, peeled & ribboned
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• Juice of 1 lime
• 60g Macadamia nuts, chopped and toasted

Dressing 

• 1/3 cup Wild Lime & Macadamia Satay Sauce
• Juice of 1/2 a lime
• 2 tbsp milk
• Pinch of salt

Instructions:

• In a large mixing bowl, combine the sliced wombok, red cabbage, chopped cucumber, diced mango, sliced capsicum, and ribboned carrot.
• Squeeze the juice of 1 lime over the salad ingredients and toss gently to combine.
• In a seperate small bowl, prepare the dressing by whisking together the Wild Lime & Macadamia Satay Sauce, lime juice, milk, and a pinch of salt until smooth and well combined.
• To serve, pile the prepared salad high on a serving platter or individual plates.
• Pour the prepared dressing over the salad, distributing it evenly.
• Sprinkle the salad with the chopped mint leaves, coriander leaves, and toasted macadamia nuts.
• Optionally, add chopped chilli on top if desired for an extra kick.
• Serve immediately and enjoy your refreshing Thai Satay Salad!

Note: You can customise this salad by adding grilled chicken, steak or prawns for added protein if desired. Adjust seasoning according to the taste preferences.

Hints and Tips

• This salad can be prepped ahead of time. Wash, slice and chop all your veggies beforehand and cover and refrigerate. Dress with lime later when you are ready to serve. The dressing can also be made ahead of time to be used later.
• Drizzle dressing just before serving - to prevent the salad from becoming soggy, wait until just before serving to drizzle the dressing over the salad. This ensures the veggies stay crisp, and the flavours remain vibrant. 
• This salad goes well with Char Siu Pork Rashers, or alternatively, you can serve alongside BBQ chicken pieces or steak. 
• Store any leftover salad in an airtight container in the refrigerator. It's best to consume within 1-2 days for optimal freshness. Keep in mind that the salad may become slightly softer as it sits in the dressing, but it will still be delicious.