One of the two cook books we brought with us to India was A Vegan Taste of Thailand by Linda Majzlik, mainly because it is small and light and gives some inspiration for another cuisine than Indian that uses much of the same produce available here.
One great thing about the book is that it focuses on salads which one might not necessarily think about when you think of Thai cooking.
The salad is fairly easy and a has a burst of all of the flavours you would except, fresh, spicy, sweet and salty. It makes an ideal accompaniment to any rice dish.
Thai Sprout, Cucumber and Peanut Salad adapted from A Vegan Taste of Thailand by Linda Majzlik – Serves 4
1/2 cup sprouts – we used moong bean sprouts
1/2 cup peeled and diced cucumber
1/2 green bell pepper
1 carrot, peeled and grated
1 red or green chili, seeded and minced
2 tbsp chopped, roasted peanuts
3 tbsp finely chopped fresh coriander
1 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp rice vinegar
1/2 tsp salt
- In a large bowl place the sprouts, cucumber, bell pepper, carrot, and chili in a bowl and mix.
- In a small bowl mix together the soy sauce, sesame oil, rice vinegar and salt. Add to the salad along with the peanuts and coriander. Mix and serve.