Asian Salad with a Fresh Chilli Dressing
Thai Salad with a Chilli Sauce
This salad is packed with vegetables and the dressing is both hot and refreshing. This salad is full of phytonutrients, antioxidants and is also anti-inflammatory
Place chilli, shallots, ginger and garlic into a bowl.
In a separate bowl place the olive oil, tamari, tomato sauce, water and rice vinegar. Mix and then pour over the shallots, ginger and garlic.
Finely slice the cucumber, carrot, red and yellow peppers, spring onions and add to the mixing bowl . Finely shred the cabbages and add to the bowl. Cut the carrot into fine sticks.
Add the bean sprouts, sugar snaps and mix .
In a pan add the cashew nuts and heat over a medium heat for about 10 minutes or until they start to brown. Stir regularly to ensure the nuts do not burn.
Add the nuts to the salad together with the chopped Thai basil leaves.