Vegan Thai Salad: Fresh ingredients. The play of colors. And a zingy sweet-sour-savory dressing makes this South East Asian delight the iconic dish that it has become. For one can't help but fall in love with this once exotic salad that offers a mouthful of flavors and textures thrown together in good measure. I love the fact that one can make this salad without resorting to the use of any canned/preserved ingredients and preservative laden seasonings.
While it is tough the find someone who does not know about it these days, I find that most restaurants serve the more popular seafood version. But the vegan version can be equally delicious if not more. Here is one which uses raw mangoes that are so 'in season' !!
Chop the green chili into the smallest size bits that you can manage.
Mix it along with the lime juice, salt and sugar in a small cup. Let it stand.
Cut the vegetables into thin matchsticks like pieces.
Take all the ingredients (except the peanuts) in a mixing bowl along the dressing. Toss everything together.
Sprinkle the crushed peanuts. Serve immediately.
When served immediately, the vegetables are at their most crisp. But letting the salad stand for a few more minutes allows the flavors to mature.
About the author: Sweta Biswal, runs a blog by the name of Oriyarasoiwhich is one of the most comprehensive food blogs on Odia Cuisine. She also enjoys giving a makeover to traditional recipes and believes in healthy eating. Not surprisingly, her blog has an amazing variety of weight loss recipes. Plus quite a few guilt-free desserts to die for!You can follow Sweta and be in touch with her for authentic Oriya cuisine recipes and healthy weight loss recipes on her Blog Oriyarasoi, Plattershare, Twitter and Facebook