Crunchy Thai Salad

[Guest guest]

CRUNCHY THAI SALAD

Source: The Naked Chef (previously posted to another list; adapted)

 

noodles (buckwheat soba would be delicious!)

beans, sprouts

finely sliced green and red pepper

baby spinach

finely sliced and seeded red or green chili

arugula

sliced scallion

peeled seeded sliced cucumber

finely sliced Chinese and savoy cabbage

whole sugar snap peas

mint

basil

coriander

cashew nuts or sesame seeds, for garnish

 

Thai Dressing

 

4 tbsp fresh lime juice

3 tbsp olive oil

1 tbsp sesame seed oil

1 tbsp Bragg's Amino Acids (soy)

dash of honey (or alternative)

1 tbsp ginger, peeled, and, finely, chopped

1/2 clove garlic, finely, sliced

1 red chili, seeded, and, finely, sliced

1 large handful fresh coriander, and, basil, chopped

 

 

Directions:

 

 

Cook the noodles as normal and prepare all the

vegetables while the noodles are cooking.

 

When they are done rinse under cold water and add to

the salad.

 

 

Thai Dressing

 

Mix all of the ingredients together in a jam jar,

shake and pour over the salad.

 

Garnish with cashew nuts or sesame seeds.