Vegan Thai Salad Bowl

Makes 4 380 Calories

Vegan Thai Salad Bowl

INGREDIENTS:

200g Cook Soy Bean Noodles

200g Cooked and chilled green beans

1 Cup of Lime Leaves

1 Cup Fresh Mango Diced

1 Cup Fresh Pineapple Diced

2 Cups Red Pepper Sliced

1 Cup Spring Onions Sliced

300g Bean Sprouts

1 Cup Fresh Coriander

1 Cup Fresh Basil

1/2 Cup Cashew Nuts

1 Tsp Dried Chilli Chopped

2 Pinches of Salt

1 TBSP Crispy Fried Onions Store Bought

1/3 Cup Sesame Oil

1/3 Cup Chilli Sauce

1/3 Cup Apple Cider Vinegar

METHOD:

Place the lime leaves, oil, salt, chill sauce and vinegar in a blender and blitz until smooth. If there are bits left in the dressing strain through a sieve.

Place all of the other ingredients in a bowl, pour over the dressing. Mix thoroughly and serve.​

Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks