Vegetarian Thai Salad - cooking recipe

Ingredients

Salad
400 g rice noodles, cooked as directed
200 g bean sprouts
1 red capsicum, sliced finely
1 green capsicum, sliced finely
250 g Baby Spinach
1 red chile, deseeded and chopped
250 g rocket (arugula)
2 scallions, sliced
1 cucumber, peeled seeded and sliced
1/2 Chinese cabbage, sliced
200 g whole sugar snap peas
2 tablespoons chopped vietnamese mint
2 tablespoons chopped Thai basil
2 tablespoons chopped coriander (cilantro)
cashew nuts or sesame seeds
Thai Dressing
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 garlic clove, finely sliced
1 red chile, seeded and finely sliced
2 tablespoons coriander, chopped (cilantro)
2 tablespoons basil, chopped

Preparation

Add all ingredients together for the salad.
Mix all of the ingredients for the dressing together in a jam jar, shake and pour over the salad.
Garnish with cashew nuts and/or sesame seeds.