I attended recently a Thai-cuisine course and, even though I left agitated due to the (pointless and annoying) efforts of the teacher to brainwash me with how awesome cilantro is (eew!), I did get the chance to taste a delicious salad.
The title says “Thai-inspired” because there were ingredients in the original recipe that I skipped in this one. Either because I didn’t have them at hand or because I felt I’ll like it more without them. Also, the onions were fried crunchy, but I opted for simply caramelizing them.
But no worries! I will give you the full recipe at the end of the post, mentioning the ingredients I didn’t use.