Recipes
THAI VEGGIE SALAD
Thai veggie salad
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PrintCATEGORIES
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
DIRECTIONS
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.
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