Fresh Thai Orange Salad

The final dish that was in the Thai dinner we had last night was a Thai Orange Salad. Fresh, colourful, crunchy and with a sprinkling of chopped peanuts.

An old favourite: Thai Orange Salad

Ingredients:

thinly sliced cabbage (about a quarter)
1 small carrot, grated
2 inch piece mooli, sliced thinly
3 spring onions, sliced
25g fresh coriander, chopped
2 large oranges, pith removed & segmented

For the dressing:
1/4 cup freshly squeezed orange juice
1/4 cup rice vinegar
2 tbsp. maple syrup
1 clove garlic, minced
1 inch piece fresh ginger, chopped finely
2 tbsp. sesame oil

Add all the salad ingredients to a bowl. Whisk the dressing ingredients together and dress the salad just before serving. Top with chopped peanuts and serve.

Thai meal all together. Was delicious!