Ingredients

The following ingredients have 4 Servings
  • For the dressing
  • 2 large garlic cloves
  • 1-2 tsp finely grated fresh ginger
  • 2 tsp dessicated coconut
  • 1 tbsp palm sugar (or brown sugar)
  • 2 tsp fish sauce (optional)
  • 80 ml | 1/3 cup rice wine vinegar
  • 60 ml | 1/4 cup rapeseed or sunflower oil
  • <br>
  • 2 large carrots (peeled and grated)
  • 200 g | 7oz baby spinach (shredded)
  • 1 red bell pepper (sliced into thin strips)
  • 1 yellow or orange bell pepper (sliced into thin strips)
  • 100 g | 3 1/2 oz mange tout (sliced into thin strips)
  • 1/2 cucumber (seeds removed, sliced into thin strips)
  • 2 tbsp fresh mint (finely chopped)
  • 2 tbsp Thai basil (finely chopped)
  • 2 tbsp fresh coriander (cilantro, finely chopped)
  • 1 avocado (sliced (or add more if preferred))
  • large handful cashews or peanuts (roughly chopped)
  • lime wedges (to serve)

Instruction

  • Pre-heat the oven and cook the Thai spiced fishcakes as per the pack instructions.Make the dressing. Place all the ingredients in a food processor or mini blender and blitz until smooth.
  • Add the carrots, spinach, peppers, mange tout, cucumber and chopped herbs to a large bowl.
  • Add the dressing and toss to combine.
  • Top with the avocado slices (you can also add them in with the other vegetables but they will get a bit mushy if tossed), and the chopped cashews.
  • Serve the fishcakes with the salad on the side and enjoy!