Thai Fresh Veggie Salad

Ingredient Preparation:

1. Peel the chayote squash and carrots, then use a grater to shred them into coarse strands.
2. Halve the cherry tomatoes, and cut the cilantro into segments for later use.

Dressing Preparation:

1. Crush the garlic and Thai chilies until they are finely minced. If concerned about spiciness, cut half of the chilies into small pieces so they can be removed when eating.
2. Add coconut sugar (recommendation- two teaspoons, adjust to desired sweetness) or substitute with regular white sugar, according to personal preference.
3. Crush half of the peanuts and half of the dried shrimp, leaving the rest for later use.
4. Add fish sauce to taste and squeeze the juice from the kaffir lime. Stir until well combined.

Finally, add the prepared vegetables and fruits into the dressing, mix well, and sprinkle the remaining peanuts and dried shrimp on top to complete the dish.

Thai Fresh Veggie Salad, featuring a delightful combination of chayote squash, cherry tomatoes, carrots, and more, complemented with cilantro, garlic, and Thai chilies, dressed in a special sauce that adds a burst of flavor to every bite. A spicy and savory treat to savor!

Ingredients:

Chayote Squash – 2 pieces

Cherry Tomatoes – about 100g

Carrots – 1 piece

Cilantro – 4 stalks

Garlic – 8 cloves

Thai Chilies – 6 pieces

Dressing:

Fish Sauce – as needed

Coconut Sugar / White Sugar – as needed