Green Salad with Hot and Sour Dressing

[Guest guest]

Green Salad with Hot and Sour Dressing

 

 

100 g (3 1/2 oz) mixed Asian salad leaves

1/2 cup fresh Thai basil leaves, torn

1/2 cup fresh mint leaves, torn

2 cups beansprouts, trimmed

1 Lebanese (Mediterranean) cucumber, cut into ribbons

8 teaspoons peanut oil

8 teaspoons lime juice

4 cm (1 1/2 " ) piece fresh ginger, peeled, cut into matchsticks

1 small red chilli, finely chopped

 

 

1. Combine salad leaves, basil, mint, beansprouts and cucumber in a

large bowl.

 

2. Place oil, lime juice, ginger and chilli in a screw-top jar. Secure

lid. Shake to combine. Add to salad mixture. Toss to combine. Serve.

 

 

 

TIP: Use a vegetable peeler to cut cucumber into long thin ribbons.

 

 

 

Serves 6.