Thai Veg Salad
"Thai veg salad -
Step 1 - Cook soybeans or sugar snap peas in boil water for 3 to 5 min depending how you like the cooked, drain & set aside.
Step 2 - Place cabbage, carrot, soybean or sugar snap peas, sweet pepper, spring onion, & coriander in a serving bowl.
Step 3 - Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, then dress & mix the salad, you may not need all of the dressing, keep any left over dressing in the fridge for a max of 2 weeks.
Step 4 - Sprinkle over the chopped nuts & serve. "
Preparation Time20 min
- 500 grams Chinese cabbage finely sliced
- 400 grams Fresh Soybeans or sugar snap peas
- 180 grams Carrot into matchsticks
- 120 grams Roasted cashew or peanuts chopped