More Great Recipes: Lettuce/Vegetable | Salad | Thai | Vegetarian

Thai veggie salad


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Serves | Prep Time | Cook Time

Ingredients

Spinach
napa cabbage
snap peas
mint
basil
cilantro
rice noodles
toasted sliced almonds
dressing:
1/4 cup lime juice
1/2 cup rice wine vinager
1/4 cup canola oil
3 tab. soy sauce
1 tab. sesame oil
1 serrano chili, roasted
2 tab. fresh ginger
1 garlic clove


Put the noodles in boiling water. Turn the water off. Let the noodles sit 10 minutes. Drain and allow to cool in the fridge.


Chop up cabbage, spinach, snap peas, mint, cilantro and basil. Layer all in a large salad bowl. Toss with dressing, noddles and almonds.


For dressing: Combine all in a food processer.


Pairs Well With


Notes

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