Thai Mixed Veggie Salad

This fabulous recipe is part of Rohan Patel’s Thai Table, which he prepared in partnership with Freshly Kenya and Green Spoon. Follow him on Cook and Canon for more foodie inspiration.




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 could be: edamame, purple tenderstem broccoli and snow peas. 


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 Daillie’s Organic Chilli flakes (optional)


  1. 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. 
  2. Blanch any green veggies that require cooking for 2 minutes and immediately run under cold water to prevent further cooking. 
  3. 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. 
  4. 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.




Eliad Extra Virgin Olive Oil

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