| Prep Time | 30 Mins |
| Cook Time | 5 Mins |
| Servings |
People
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Ingredients
Salad
- 1/2 Large carrot
- 100 grams Bean sprouts
- 1/4 cucumber
- 1/4 Red cabbage
- 1/4 White cabbage
- 1 Red pepper
- 1 Yellow pepper
- 4 Spring onions
- 50 grams Sugar snap peas
- 1/2 mango
Salad dressing
- 2 inch piece Peeled and grated ginger root
- 1 Shallots, peeled and finely chopped
- 2 Garlic cloves, peeled and finely chopped
- 1 tbsp Tomato ketchup
- 1 1/2 tbsp Rice vinegar
- 1 tbsp Water
- 70 ml olive oil
- 3 tbsp Tamari
- 1/2 Chilli, finely chopped
Toppings
- 1 Packet Thai basil leaves, chopped
- 100 grams Roasted cashews
Ingredients
Salad
Salad dressing
Toppings
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Instructions
Dressing
- 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.
Salad
- 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.
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