Vegetarian Thai Salad
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 400 g rice noodles, cooked as directed
- 200 g bean sprouts
- 1 red capsicum, sliced finely
- 1 green capsicum, sliced finely
- 250 g baby spinach
- 1 red chile, deseeded and chopped
- 250 g rocket (arugula)
- 2 scallions, sliced
- 1 cucumber, peeled seeded and sliced
- 1/2 chinese cabbage, sliced
- 200 g whole sugar snap peas
- 2 tablespoons chopped vietnamese mint
- 2 tablespoons chopped thai basil
- 2 tablespoons chopped coriander (cilantro)
- cashew nuts or sesame seeds
- 4 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon sesame seed oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon ginger, peeled and finely chopped
- 1/2 garlic clove, finely sliced
- 1 red chile, seeded and finely sliced
- 2 tablespoons coriander, chopped (cilantro)
- 2 tablespoons basil, chopped
Recipe
- 1 add all ingredients together for the salad.
- 2 mix all of the ingredients for the dressing together in a jam jar, shake and pour over the salad.
- 3 garnish with cashew nuts and/or sesame seeds.
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