Asian Vegetable Salad
100g red cabbage
1 yellow pepper
1 red chilli
50g edamame beans
6 spring onions
50g cashew nuts
1 pack Thai rice noodles
200ml sunflower oil, for frying
Baxters IngredientsGinger, Miso & Carrot Dressing
Break up the noodles into small pieces.
Heat the oil in a wok or high sided pan.
To test the oil temperature is ready for frying the noolde drop in a small piece of noodle in, if it puffs up immediately the oil is ready.
Fry the noodles a small amount at a time and drain on kitchen paper.
Shred your red cabbage and spring onion finely.
Peel the carrot and then cut the carrot, pepper and chilli into fine julienne.
Chop the coriander.
Toast the cashews and sesame seeds in a dry frying pan until golden, making sure not to burn.
In a large bowl mix all of your prepared vegetables with the rest of the ingredients and squeeze over the juice of the lime.
Mix with 4 tbsp of the Dressing and ensure it’s all evenly coated.
Serve straight away sprinkled with more coriander and drizzled with more dressing to taste.
This can be made ahead of time but I would recommend adding the beets and dressing at the last minute to avoid the beets turning everything pink