Asian Vegetable Salad

Asian Vegetable Salad

Difficulty Easy
Total Time 30 mins
Servings 4


  • 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


  • 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.