Asian Vegetable Salad

  • 100 g red cabbage
  • 1 yellow capsicum
  • 1 red chilli
  • 50 g edamame beans
  • 1 carrot
  • 6 spring onions
  • 100 g cashew nuts
  • 100 g rocket
  • 50 g coriander
  • 1 lime
  • 1 pack Thai vermicelli rice noodles
  • 200 ml sunflower oil, for frying
  • 4 tbsp Baxters Chilli Jam
  1. Break up the noodles into small pieces.
  2. Heat the oil in a wok or high sided pan.
  3. To test the oil temperature is ready for frying the noodles, drop in a small piece of noodle in and if it puffs up immediately the oil is ready.
  4. Fry the noodles carefully, a small amount at a time and drain on kitchen paper.  Set aside.
  5. Shred your red cabbage and slice spring onion finely.
  6. Peel the carrot and then cut the carrot, capsicum and chilli into a fine julienne.
  7. Chop the coriander.
  8. Toast the cashews in a small dry frying pan until golden, making sure not to burn.
  9. In a large bowl mix all of your prepared vegetables with the coriander, fried noodles, cashew nuts and squeeze over the juice of the lime.
  10. Mix through 4 tbsp of the Baxters Chilli Jam to ensure the salad ingredients are evenly coated.
  11. Serve straight away sprinkled with more coriander and drizzled with more Baxters chilli jam to taste.