Thai style apple, mint, peanut, and hot smoked trout with Nam Jim
I love the crunch and vibrant flavours of this wonderfully perky Thai style salad. Topping it all off with the sweet, sour, salty and spicy dressing it hits the spot, then you get the crunch of the roasted peanuts and you’re in culinary heaven !!!
For the salad
2 cups of finely shredded white cabbage
2 pink lady apples sliced finely.
½ cup of mint leaves, the garden round leaf variety is my favourite.
½ cup of coriander, leaves and stalks cut roughly.
¼ cup toasted and salted peanuts
1 firm avocado, sliced.
2 spring onions, chopped.
½ cup pickled carrot, optional
200g hot smoked trout, roughly flaked
For the dressing
4 tablespoons lime juice
4 tablespoons fish sauce
4 tablespoons white sugar
1 Birdseye chilli chopped finely .
1 clove garlic chopped finely.
Method
Mix the dressing ingredient in a bowl and stir until the sugar has dissolved.
Toss the salad ingredients together very gently and add to your favourite platter. Drizzle the dressing just before you serve.
Serve with lime wedges on the side.