Crunchy Thai salad
Ingredients
- DRESSING
- 60ml (¼ cup) fresh lime juice
- 45ml (3 tbsp) olive/avocado oil
- 15ml (1 tbsp) sesame seed oil
- 5ml (1 tsp) brown sugar
- 15ml (1 tbsp) soy sauce
- 5ml (1 tsp) fresh ginger, finely chopped
- ½ garlic clove, finely sliced
- 1 red or green chilli, seeded and finely sliced
- 30ml (2 tbsp) fresh coriander, finely chopped
- 30ml (2 tbsp) fresh basil, snipped
- SALAD
- 1 baby red cabbage, sliced
- 100g fresh baby spinach leaves
- 100g fresh rocket leaves
- 2 peppers, seeded and sliced (use different colours)
- 15ml (1 tbsp) fresh mint, chopped
- 15ml (1 tbsp) fresh basil, torn
- 2 shallots or small onions, finely sliced
- 1 cucumber, chopped
- 250ml (1 cup) sugar snap peas
- 1 red or green chilli, chopped
- 60ml (¼ cup) fresh sprouts
- cashew nuts, roasted and chopped, to serve
Instructions
1
For the dressing, blend all the ingredients in a food processor until well combined and set aside until needed.
2
For the salad, combine all the ingredients except the nuts in a bowl. Toss through the dressing and sprinkle over the nuts.
