Thai Salad dressed with Sweet Chilli Chutney

Mei Willoughby


  • Handful of Oyster mushrooms
  • Handful of beansprouts
  • Handful of gem lettuce (washed and drained)
  • Few sprigs of coriander leaves
  • 1 pepper and a small carrot, shredded
  • Ready to use rice vermicelli (optional)


  • 1 heaped tablespoon of Sweet Chilli Chutney
  • Juice of 1 lime
  • Sesame oil
  • A pinch of salt
  • 1 teaspoon of toasted sesame seeds


  • Mix all the ingredients in a salad bowl.
  • Make the dressing in a separate jug.
  • Pour the dressing onto the salad and mix well to serve.
  • Sprinkle with toasted sesame seeds to finish

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