How to use up veg in a punchy, Thai-style salad – recipe | Waste not

Turn veg left at the bottom of the crisper drawer into a lively Thai rice salad

I first came across khao yum, or Thai rainbow rice salad, at Noma’s food festival, the MAD symposium in Copenhagen, when one morning the Sydney-based Thai restaurateur and organic farmer Palisa Anderson cooked this vibrant breakfast dish for 600 people. As a Noma stagiaire, or intern, at the time, my job was to help plate it (the festival theme that year was equality, and eating a diet that supports the fair treatment of people is a central part of my root-to-fruit manifesto. Although the recipe features a lot of ingredients, it’s a delicious way to use up whatever you happen to have in the vegetable crisper drawer of the fridge.