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
- 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 noodles, drop in a small piece of noodle in and if it puffs up immediately the oil is ready.
- Fry the noodles carefully, a small amount at a time and drain on kitchen paper. Set aside.
- Shred your red cabbage and slice spring onion finely.
- Peel the carrot and then cut the carrot, capsicum and chilli into a fine julienne.
- Chop the coriander.
- Toast the cashews in a small dry frying pan until golden, making sure not to burn.
- 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.
- Mix through 4 tbsp of the Baxters Chilli Jam to ensure the salad ingredients are evenly coated.
- Serve straight away sprinkled with more coriander and drizzled with more Baxters chilli jam to taste.
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