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 chili , 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 chili , 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.