sweet chili on my mind

Monday 3/25/13 time 4:47 PM - Laura Valvanne

The other day I had the pleasure to eat such a good Thai-salad in a restaurant that I just had to try and make as similar as possible right as we got home.

Here's how I made it


Sweet chili sauce

Mix in a blender 2-3 red chillies without the seeds, 4 gloves of garlic, 1/2 teaspoon of fleur de sel-salt, 1/4 dl of white balsamic vinegar, 1/2 dl of sugar and 1 dl of water. Then pour the mixture in a saucepan and cook slowly for about 5 minutes.

Mix 1/2 tablespoon of potatoflour and 2 tablespoons of water together and add to mixture. If sauce is too thick add a little more water.Mix and then let the sauce cool completely.


Lemongrass and cashew

Mix in a blender 2 finely chopped lemongrass and 100g of cashew nuts. Add 3 tablespoons of water and let it be for an hour.


6leaves of green salad

1 grated green apple

5spring onions

1/4 grated cucumber

1/2 sweet salad onion finely cut

mix these ingredients together in a bowl, add 5-6 tablespoons of sweet chili sauce and 4 tablespoons of cashew-lemongrass mixture.

Serve with grilled prawns or chicken.


The end result did not tasteexactly the same but I was very happy with the one I made.

To add hotness to your salad, you can add the chili seeds to sweet chili sauce.

Leave a comment. Keywords: chili, lemongras, chicken, salad