Vegetarian Thai Salad

Submitted by Wendy's Kitchen

"From Jamie Oliver. So refreshing and delicious! I put in amounts."

 

• Ready In: 25mins
• Ingredients: 25
• Serves: 4-6

ingredients

• Salad

• 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

• Thai Dressing

• 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

directions

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.