Crunchy Thai Salad

Ingredients

• Noodles
• Bean sprouts
• Finely sliced green and red peppers
• Baby spinach
• Finely sliced and seeded red or green chiles
• Rocket (arugula)
• Sliced scallions
• Peeled, seeded and sliced cucumbers
• Finely sliced Chinese and Savoy cabbage
• Whole sugar snap peas
• Mint, basil and coriander (cilantro)
• Lightly toasted cashew nuts or sesame seeds, for garnish

Directions

Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.

Thai Dressing:

• 4 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1 tablespoon sesame seed oil
• 1 tablespoon soy sauce
• Large pinch brown sugar
• 1 tablespoon ginger, peeled and finely chopped
• 1/2 clove garlic, finely sliced
• 1 red chili, seeded and finely sliced
• 1 large handful fresh coriander (cilantro) and basil, chopped

Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.