Here’s another light, easy salad for those lazy summer days. The first time I made it, I followed the recipe for the coriander and chilli dressing, but changed all the vegetables in the salad (taking out the red onions because I don’t like them very much, throwing in various things that I wanted to use up, adding some mixed lettuce and bean sprouts for the vitamins). The dressing was totally overwhelming when I tasted it straight, but very good in the salad.
The next timeI made it, I tried to add some extra fat into the recipe by mixing coconut milk powder into the dressing. It was so good I practically drank it. I’d also recommend the coconut milk version for anyone who doesn’t like too much chilli.
- 2 fresh red thai chillies, seeded and coarsely chopped
- 1 stick lemongrass, coarsely chopped
- 2/3 bunch fresh coriander
- 3 cloves garlic
- 1/3 cup lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons coconut milk powder
- Canola oil spray
- 400g been rump steak
- 100g mixed lettuce leaves
- 2 large handfuls bean sprouts
- 100g cherry tomatoes
- 1/2 a red capsicum, cut into bite-sized pieces
- 1 lebanese cucumber, finely sliced
- 1/4 cup thai basil leaves
- To make the dressing, combine all ingredients except the dressing in a blender and process until smooth. It will be necessary to stop every ten or twenty seconds to scrape down the sides.
- To make the coconut dressing, combine about half the chilli paste with the coconut milk powder, and stir until the coconut has dissolved. Add 1tbsp of boiling water to make into a runny dressing.
- Spray the canola onto a hot frypan, and fry the beef for three minutes on each side or until well done. Remove and allow to rest for five minutes before slicing finely.
- To serve, toss the beef with all other salad ingredients in a large bowl. Divide between bowls and serve with the two dressings in different bowls.