Tom Newby

A Southeast Asian salad I want to eat all summer

29 Oct 2019

Lime kaffir leaves, mint and lime give a big bright punch, the soy and fish sauce gives a savoury finish and heat of the sriracha and chilli will leave you wanting more.



  • bean sprouts
  • carrot
  • cucumber
  • capsicum
  • chilli
  • lime kaffir leaves, finely chopped into very-very-thin strips
  • mint, chiffonade
  • ginger, finely grated/microplaned - about 1 tbsp
  • zest of 1 or 2 limes


Rough estimates

  • lime juice, from the zested limes
  • 2tbsp soy sauce
  • 1tbsp fish sauce
  • 2tbsp neutral oil
  • sriracha or hot sauce to taste


Ideally cut all salad vegetables into long thin strips the same size as the bean sprouts. Dress right before serving else it will all go a bit soggy.

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