A lot of us will be striving for that Summer bikini body, eating salad for lunch every day and sometimes it can get boring. Try this flavourful Thai-inspired slaw salad from Sophie Likes Cake for a change!
Makes 6 large serves
1/4 red cabbage, finely sliced
1 bag salad leaves (I think I used a 120g bag)
1 cup shelled edamame beans (you can buy bags of these in the frozen section)
3 carrots, sliced into ribbons using a vegetable peeler
2 capsicum, finely sliced (pick whichever colour you desire)
1 bunch of asparagus, shoots sliced into thirds and ever so lightly blanched
1-2 bundles of vermicelli noodles
1 large handful mint leaves, roughly chopped
1 large handful coriander leaves
Roasted salted peanuts to serve
Finely diced red chilli if desired
1/2 cup sweet chilli sauce
Juice of 2 limes
Fish sauce to taste (I am generous and use about 2 tablespoons)
Place the frozen edamame beans in a bowl and cover with boiling water. Leave to sit until they are defrosted, then drain. Cook the vermicelli noodles in boiling water for about five minutes until they are tender. Drain and rinse with cold water. Use a pair of scissors to chop the long noodles into shorter, more manageable strands. Mix together with the rest of the salad ingredients in a large bowl.
Add the dressing ingredients to a clean jar and shake to combine.
Serve the salad up with a good sprinkling of peanuts and a drizzle of the dressing.
Image Credits: Sophie Likes Cake