Green salad with hot and sour dressing

Cooking Salads Green salad with hot and sour dressing

Spicy Asian flavours ensure that this salad is dressed to impress.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Combine salad leaves, basil, mint, beansprouts and cucumber in a large bowl.
  2. Place oil, lime juice, ginger and chilli in a screw-top jar. Secure lid. Shake to combine. Add to salad mixture. Toss to combine. Serve.

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100g mixed Asian salad leaves
1/2 cup fresh Thai basil leaves, torn
1/2 cup fresh mint leaves, torn
2 cups beansprouts, trimmed
1 Lebanese cucumber, cut into ribbons
2 tbsp peanut oil
2 tbsp lime juice
4cm piece fresh ginger, peeled, cut into matchsticks
1 small red chilli, finely chopped

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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