Crunchy Thai Salad

From:  The Naked Chef Takes Off by Jamie Oliver, 2000, ISBN# 1-4013-0824-4

Any Combination of the following ingredients:
Sprouts
Finely sliced green & red bell peppers
Baby spinach
Finely sliced cucumbers
Finely sliced Chinese or Savoy cabbage
Whole sugar snap peas
Fresh herbs like mint, basil and cilantro

THAI DRESSING:
4 Tbsp. fresh lime juice
3 Tbsp. olive oil
1 Tbsp. Sesame seed oil
1 Tbsp. soy sauce (contains gluten) or wheat free tamari (gluten free)
a good pinch of brown sugar
1 Tbsp. fresh ginger, peeled and finely chopped
½ clove of garlic, finely sliced
1 fresh red chili, seeded and finely sliced
1 handful of fresh cilantro and basil, chopped
Dress the selected vegetables and seasonings. Then sprinkle with some lightly toasted cashews or sesame seeds. For a more substantial salad toss in some cooked and chilled egg noodles or rice vermicelli noodles.

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