Thai salad with raspberry dressing in a jar

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  • 2 oz capellini rice spaghetti
  • 10 shrimps
  • 1/2 carrot
  • 1/4 zucchini, peel only
  • ¼ red bell pepper
  • 3 hydroponic lettuce leaves
  • 2 tbsp unsalted peanuts
  • 2 tbsp blueberries


  • 1/2 cup raspberries
  • 1 tbsp sesame oil
  • 2 tbsp coconut milk
  • 3 tbsp soy sauce
  • 1/2 tsp grated ginger

1 jar


Pour boiling water in a bowl and soak the rice spaghetti for 5 minutes, strain, and add cold water over the strainer. Set aside.

Cut the carrot and bell pepper into strips. Grate the zucchini, just the peel.

Rinse, dry, and cut the lettuce leaves.

For the dressing, mash the raspberries, then strain. Mix with sesame oil, soy sauce, and coconut milk. Season with salt to taste.

For the assembly, first put the Thai spaghetti, shrimp, then the carrot, zucchini, bell pepper, peanuts, lettuce, and blueberries.

In a small bottle, put the dressing aside, and when you want to eat it, shake the bottle to mix the dressing well.