Crunchy Thai Salad

  • Total: 20 min
  • Prep: 20 min
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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


  1. 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:

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