Like millions of people around the globe, I supremely over-indulged during the festive period. I know that trying to wean myself onto fresh salads and healthy options is going to be an uphill battle, especially since the weather outside is still pretty frightful.
Over the months of November and December, when I found myself battling the Christmas shopping crowd, I would often stop for lunch at the delicious Thai cafe Rosa’s in East London. My dish of choice to boost my vitamin intake was Yam Nuea Yang – a fresh and spicy beef salad – low on the carbs, high on the greens and flavour.
The dish consisted of a sirloin steak sliced and served in a basket of fresh lettuce, with slivers of red onion, chunks of tomatoes, cucumbers and other crispy vegetables. But the star of the dish was the sweet and spicy dressing with a huge kick that would have me choosing a salad over any other starchy comfort food.
I decided to explore making my own version of this dressing in a bid to kick HCG start a healthy new year. So simple and so easy, you can make up a batch and use it all week in salads. Over the weekend I used it on a hearty green salad and gobbled it all up – and this week will be adding grilled aubergines for a substantial lunch. Be warned the dressing is really spicy but is beautifully counterbalanced by chunks of cold tomatoes and cucumbers and the addition of mint.
Spicy and Sweet Thai Salad Dressing [adjust quantities depending on how much you want to make]
The juice of 1 lime
1 Tablespoon Soy Sauce
1 Tablespoon Fish Sauce
1 Teaspoon white wine vinegar, or rice vinegar [I had Cider vinegar which worked just fine]
3 cloves of garlic
1 fresh red chilli [leave the seeds in for more of a kick]
1-2 Teaspoons of Brown Sugar
1 pinch of black or white pepper
Whizz all ingredients in a mixer [or mince garlic and chilli on their own and add to the liquids], pour over salad and dress with mint and coriander. Delicious!