Thai Mixed Veggie Salad


  • 150g Cherry tomatoes, halved
  •  200g baby corn
  • 100g fine beans 
  • 3 carrots, grated
  • Handful of mint, chopped roughly
  • Handful of coriander, chopped roughly 
  • ½ cup Pure Mountain Chickpeas, cooked
  • 2 tbsp Twajenga Sunflower seeds, toasted 
  • ¼ cup chopped peanuts, toasted

Optional vegetables including but not limited to edamame, purple tenderstem broccoli and snow peas.

For the dressing:

  • ¼ cup canola/ olive oil
  • 1 ½ tsp sesame oil
  • 2 garlic cloves, peeled
  • 2 tbsp light soy sauce
  • 2 tsp water
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • ¼ inch stalk of lemongrass
  • 1/2 tsp lemon juice 
  • Pinch of salt 

½ tsp Dailie’s Organic Chilli flakes (optional)


  • Grill the baby corn in a pan over medium-high heat with 1 tsp olive oil. Fry for 3-5 minutes or until lightly golden. Set aside to cool. Once cooled, half the baby corn lengthwise. 
  • Blanch any green veggies that require cooking for 2 minutes and immediately run under cold water to prevent further cooking. 
  • In a blender, combine the ingredients for the dressing and pulse until smooth and well combined. Taste the dressing and adjust according to personal preferences. 
  • In a large salad bowl, add the baby corn, green veggies, carrots, mint, coriander, cherry tomatoes, chickpeas, and salad dressing. Toss to combine. Before serving, sprinkle over the toasted sunflower seeds and peanuts.
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh