Thai-Inspired Slaw Salad Recipe

Thai Inspired Slaw Salad

• Makes 6 large serves
• 1/4 red cabbage, finely sliced
• 1 bag salad leaves (I think I used a 120g bag)
• 1 cup shelled edamame beans (you can buy bags of these in the frozen section)
• 3 carrots, sliced into ribbons using a vegetable peeler
• 2 capsicum, finely sliced (pick whichever colour you desire)
• 1 bunch of asparagus, shoots sliced into thirds and ever so lightly blanched
• 1-2 bundles of vermicelli noodles
• 1 large handful mint leaves, roughly chopped
• 1 large handful coriander leaves
• Roasted salted peanuts to serve
• Finely diced red chilli if desired

Dressing

• 1/2 cup sweet chilli sauce
• Juice of 2 limes
• Fish sauce to taste (I am generous and use about 2 tablespoons)

Place the frozen edamame beans in a bowl and cover with boiling water. Leave to sit until they are defrosted, then drain. Cook the vermicelli noodles in boiling water for about five minutes until they are tender. Drain and rinse with cold water. Use a pair of scissors to chop the long noodles into shorter, more manageable strands. Mix together with the rest of the salad ingredients in a large bowl.

Add the dressing ingredients to a clean jar and shake to combine.

Serve the salad up with a good sprinkling of peanuts and a drizzle of the dressing.