Indian-Burmese Samosa Thote Salad

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A fresh, crunchy salad topped with crispy vegetable samosas, tossed in a tangy tamarind dressing and loaded with herbs, peanuts, and bold flavour.

Ingredients

Salad

• 6 vegetable samosas
• 100g shredded cabbage
• 1 large tomato, chopped
• 1 carrot, peeled and grated
• ½ red onion, thinly sliced
• 2 spring onions, thinly sliced
• Handful of coriander leaves
• Handful of mint leaves
• 2 tbsp toasted peanuts, chopped

Dressing

• 3 tbsp tamarind purée
• 1 tbsp soy sauce (light)
• 1 tbsp vegetarian oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• 1 red chilli, deseeded and finely chopped
• Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven or air fryer according to the packet instructions and cook the samosas until hot and crisp. Allow to cool slightly, then cut each samosa in half.
2. Meanwhile, make the dressing by whisking together the tamarind purée, soy sauce, vegetarian oyster sauce, rice vinegar, brown sugar, lime juice, vegetable oil and chopped chilli in a small bowl. Taste and adjust seasoning with sea salt and pepper.
3. In a large mixing bowl, combine the cabbage, tomato, carrot, red onion, spring onions, coriander and mint leaves. Pour over the dressing and toss well to coat.
4. To serve, arrange the salad on a platter or individual bowls and top with the warm samosas. Scatter over the toasted peanuts and a few extracoriander and mine leaves. Serve immediately while the samosas are still crisp.