On TV Tonight

  • 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
  • 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
  • 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie

This recipe is classed as easy

Rating 3.24 / 5 (17 votes)

Prep time:
15 min
Cook time:
5 min
4, as a side

Serve Catherine Fulvio’s crunchy salad as a side dish or pair with hot Chinese mains


1. To prepare the salad heat the oil in a frying pan and fry the peanuts until golden. Remove and drain on kitchen paper.

2. To make the dressing, place all the ingredients in a jug and whisk. Check for seasoning and adjust to taste with extra Thai fish sauce or lime juice.

3. Shred the Chinese leaves or iceberg lettuce. Mix with the red onion, carrots, beansprouts, spring onions, mint, coriander and enough dressing to coat. Sprinkle with the peanuts and serve.


For the salad

  • 2 tbsp unsalted peanuts, chopped
  • 1/4 head of Chinese or iceberg lettuce
  • 1 red onion, peeled and thinly sliced
  • 100 g grated carrots
  • 100 g bean sprouts
  • 3 spring onions
  • 2 tbsp fresh mint
  • A small bunch of fresh coriander
  • sunflower oil, for frying

For the dressing

  • 1 red chilli
  • 1 large garlic clove, crushed
  • 1 tbsp brown sugar
  • 2 tsp rice vinegar
  • 1 lime, juice only
  • 2 tsp fish sauce
  • 3 tbsp sunflower oil

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register