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Ref: 340
Heading: Salads
Cuisine: Thai/Vietnamese
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   500 g  Chinese cabbage finely sliced
   400 g  Fresh Soybeans or sugar snap peas
   180 g  Carrot into matchsticks
   60 g  mung bean sprouts
   120 g  Roasted cashew or peanuts chopped
   20 g  Fresh coriander chopped
   2 Sweet/bell pepper any colour cut in thin strips
   4 Spring onions angled cut small
   50 ml  Groundnut veg or rapeseed oil
   2 tbsp  Soy sauce dark
   2 tbsp  Water
   2 tbsp  Rice wine vinegar
   2 Garlic clove finely grated
   1 tbsp  Sesame oil
   2 tsp  Lemongrass paste
   1 tbsp  Lime juice
   1 tbsp  Vegan fish sauce (Seaweed one)
   2 tbsp  Agave nectar or caster sugar


  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.
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