Thai Salads tend to be light, fresh and vibrant, containing really fresh vegetables, salad greens and a light dressing
I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo thats pourable and coats every piece of broccoli thoroughly
1 cup mayonnaise cup sour cream cup finely minced flat-leaf parsley 3 tablespoons finely chopped fresh chives and or green onions 3 tablespoons anchovy paste (or swap 3 anchovy fillets ) 3 tablespoons tarragon wine vinegar (see recipe notes to make it at home or for swaps) 1 tablespoon fresh lemon juice 1 clove garlic crushed pinch kosher sea salt pinch black pepper In a blender or food processor, add mayonnaise, sour cream, finely minced parsley, green onions (and or chives), anchovy paste, tarragon vinegar (or white wine vinegar), lemon juice, crushed garlic, kosher sea salt, and black pepper
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