Salads can also be delicious in winter! This Thai salad is made with ingredients that provide rich and warm flavours, such as Looye JOYN tomatoes, chili, Thai basil, and fresh coriander.
I want to make
Peel and roughly chop the garlic.
Cut the chilies in half and remove the seeds. Then coarsely chop one of the chilies and thinly slice the remaining half chili.
Use a pestle and mortar to pound the salt, garlic clove and the chopped chili into a smooth paste. If you do not have a pestle and mortar, chop the garlic and chilies very finely and mix in a bowl.
Cut the Looye JOYN tomatoes into quarters and then cut the quarters in half. Remove the seeds if desired.
Rinse the cucumber, cut in half lengthwise and chop into small pieces.
Peel and finely chop the shallot.
Roughly chop the Thai basil and coriander.
Squeeze the lime.
HOW TO PREPARE
Mix the garlic-chili mixture with a tablespoon of lime juice, the soy sauce, sugar and a spoonful of sesame oil into a creamy dressing with a whisk.
Add the Looye JOYN tomatoes, cucumber, shallot, sliced chili, Thai basil and coriander to the dressing. Stir well a few times (or mix with your hands if desired) to ensure that the ingredients are evenly coated with the dressing.
Cover the bowl and refrigerate for at least an hour to allow the flavours to infuse.
Serve at room temperature and finish with a pinch of salt and the remaining sesame oil. Serve the salad with fragrant jasmine rice or serve as a tasty side dish.