Ingredients & Prep 500 g Chinese cabbage finely sliced 400 g Fresh Soybeans or sugar snap peas 180 g Carrot into matchsticks 60 g mung bean sprouts 120 g Roasted cashew or peanuts chopped 20 g Fresh coriander chopped 2 Sweet/bell pepper any colour cut in thin strips 4 Spring onions angled cut small Dressing 50 ml Groundnut veg or rapeseed oil 2 tbsp Soy sauce dark 2 tbsp Water 2 tbsp Rice wine vinegar 2 Garlic clove finely grated 1 tbsp Sesame oil 2 tsp Lemongrass paste 1 tbsp Lime juice 1 tbsp Vegan fish sauce (Seaweed one) 2 tbsp Agave nectar or caster sugar

Method

Step 1

Cook soybeans or sugar snap peas in boil water for 3 to 5 min depending how you like the cooked, drain & set aside.

Step 2

Place cabbage, carrot, soybean or sugar snap peas, sweet pepper, spring onion, & coriander in a serving bowl.

Step 3

Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, then dress & mix the salad, you may not need all of the dressing, keep any left over dressing in the fridge for a max of 2 weeks.

Step 4

Sprinkle over the chopped nuts & serve.

More recipe on my site - https://www.foodiebook.co.uk/recipe/salads/32/thai-vietnamese/34/vegan/4/thai-vegetable-salad/240/