Crunchy Thai Salad
- Total: 20 min
- Prep: 20 min
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
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
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:
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
