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.