Vegetarian Thai Salad

• 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

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

salad, rice noodles, bean sprouts, red, green, spinach, red chile, rocket, scallions, cucumber, chinese cabbage, sugar snap peas, mint, basil, coriander, nuts, dressing, lime juice, olive oil, sesame seed oil, soy sauce, brown sugar, ginger, garlic, red chile, coriander, basil

Taken from www.food.com/recipe/vegetarian-thai-salad-256553 (may not work)