Ginger, Garlic and Dill Salad Dressing with Sweet Chilli Peanuts and toasted Sesame Radishes – Laos Style

with 2 Comments
Ginger, Garlic and Dill Salad Dressing with Sweet Chilli Peanuts and toasted Sesame Radishes

The biggest surprise for me about Laos Cuisine was how much Dill they use. Yes, that’s right Dill!  It’s pretty much the first thing I always say about Laos because I could never have imagined it, but the dishes are so tasty! Here’s a vibrant, tasty, and crunchy summer salad inspired by the flavours of Laos…

Serves 2

Ginger, Garlic and Dill Salad Dressing


1,5 cm Ginger

1 Garlic Clove

2 Kaffir Lime Leaves

Juice of a Lime

Good pinch of Salt

1 tsp Coconut Sugar

a splash of Fish Sauce

a splash of Sesame Oil

pinch of roasted Chilli Powder

ca. 50 ml Peanut / Sunflower Oil

1/2 a bunch of Dill, finely chopped


Using a Pestle and Mortar and a good pinch of Salt grind the Ginger and Garlic into a fine Paste. Add all the other Ingredients and Season to taste.

Sweet Chilli Peanuts


1 tsp Coconut Sugar

1/2 tsp roasted Chilli Powder

1 tsp Water

good pinch of Salt

100 g Peanuts


1. Preheat the Oven to 160 Degrees.

2. Mix together the Coconut Sugar, Chilli Powder, Salt and Water. Coat the Peanuts and roast for about 10 Minutes, or until lightly browned in colour. Allow to cool.

Roasted Sesame Radishes


4 rosy pink Radishes

2 tsp Sesame

1/2 tsp Sesame Oil

good sprinkling of Fleur de Sel


Dry roast the Sesame in a frying Pan. Chop the Radishes into fine strips, season with Fleur de Sel, add a little sesame Oil and the roasted Sesame.

The Salad


6-7 Leaves from your choice of Salad (I love Romaine Salad as it’s so crunchy and has a wonderful deep green colour)

1/3 Cucumber

1/3 Carrot

1/2 Corn on the Cob

A few sprigs of fresh Mint and Coriander

Putting it all together

1. Boil a saucepan of Water, season with a little Sugar and Salt and boil the Corn on the Cob until the corn is tender. Rinse under cold water, and remove the Corn from the Cob.

2. Roughly chop the Salad leaves into bite size pieces, using a julienne peeler (asian style peeler) peel the Carrot into fine strips, chop the Cucumber into thin slices. Pick the Coriander and Mint leaves from the stems and roughly chop.

3. Add the Salad ingredients to a bowl and dress with the Salad dressing. Toss in the fresh Herbs and the Sesame Radishes, divide into bowls and sprinkle with the Sweet Chilli Peanuts.

2 Responses

  1. MiL
    | Reply

    Oh Hannah, das ist fantastisch! Wir haben es eben genossen (nach einer langen Fahrt mit dem Kajak) :))
    Es war allerdings nicht einfach zu warten, weil wir so hungrig waren…
    Aber ich werde den Salat bald wieder machen, auch weil ich seit einigen Tagen ein Kaffirlimettensträuchlein auf der Terrasse habe 🙂

    • Hannah
      | Reply

      Oh, frisches Kaffirlimettenblätter, wie herlich!
      Ich freue mich sehr dass den Salat hat Euch sehr gut geschmeckt! Danke fĂĽr die RĂĽckmeldung.

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