Thai Tomato Salad |

Serves 4


  • 16 cherry tomatoes quartered

  • 200g/2 cups sugar snap peas, trimmed and halved

  • 1 courgette/zucchini grated

  • 1 carrot pealed and grated

  • 2 tablespoons Thai fish sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sweet chilli sauce

  • freshly squeezed juice of 1/2 lime

  • 50g/ 1/3 cup roasted peanuts, finely ground

  • a handful of fresh Thai basil leaves, to garnish



1. Toss together the cherry tomatoes, sugar snap peas, courgette/zucchini and carrot in a serving dish. 

2. To make the dressing, mix together the Thai fish sauce, vinegar, sweet chilli sauce and lime juice. Pour over the salad. 

3. Mix in the ground peanuts, garnish with Thai basil leaves and serve at once. 

See More Recipes from The Tomato Basket by Jenny Linford

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