Crunchy Thai salad – Food & Home Magazine

Ingredients

• DRESSING
• 60ml (¼ cup) fresh lime juice
• 45ml (3 tbsp) olive/avocado oil
• 15ml (1 tbsp) sesame seed oil
• 5ml (1 tsp) brown sugar
• 15ml (1 tbsp) soy sauce
• 5ml (1 tsp) fresh ginger, finely chopped
• ½ garlic clove, finely sliced
• 1 red or green chilli, seeded and finely sliced
• 30ml (2 tbsp) fresh coriander, finely chopped
• 30ml (2 tbsp) fresh basil, snipped
• SALAD
• 1 baby red cabbage, sliced
• 100g fresh baby spinach leaves
• 100g fresh rocket leaves
• 2 peppers, seeded and sliced (use different colours)
• 15ml (1 tbsp) fresh mint, chopped
• 15ml (1 tbsp) fresh basil, torn
• 2 shallots or small onions, finely sliced
• 1 cucumber, chopped
• 250ml (1 cup) sugar snap peas
• 1 red or green chilli, chopped
• 60ml (¼ cup) fresh sprouts
• cashew nuts, roasted and chopped, to serve