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