Asian Vegetable Salad
Asian Vegetable Salad
Difficulty Easy
Ingredients
- 100 g red cabbage
- 1 yellow pepper
- 1 red chilli
- 50 g edamame beans
- 1 carrot
- 6 spring onions
- 50 g cashew nuts
- 100 g rocket
- 50 g coriander
- 1 lime
- 1 pack thai rice noodles
- 200 ml sunflower oil, for frying
- 1 bottle Baxters Pourable Mango and Jalapeno Relish
Baxters Ingredients
Preperation
- Break up the noodles into small pieces.
- Heat the oil in a wok or high sided pan.
- To test the oil temperature is ready for frying the noolde drop in a small piece of noodle in, if it puffs up immediately the oil is ready.
- Fry the noodles a small amount at a time and drain on kitchen paper.
- Shred your red cabbage and spring onion finely.
- Peel the carrot and then cut the carrot, pepper and chilli into fine julienne.
- Chop the coriander.
- Toast the cashews and sesame seeds in a dry frying pan until golden, making sure not to burn.
- In a large bowl mix all of your prepared vegetables with the rest of the ingredients and squeeze over the juice of the lime.
- Mix with 4 tbsp of the Dressing and ensure it’s all evenly coated.
- Serve straight away sprinkled with more coriander and drizzled with more dressing to taste.
