Thai Inspired Slaw Salad

Sometimes I go to the Asian vege shop and I get a little carried away. Before I know it I've bought something weird and wonderful from the freezer, a jumbo bag of chillis and a great knife from the kitchen ware section. This time I went a little wild on the old coriander, mint, red cabbage and mung bean front. I also found frozen edamame beans.

With summer coming and a need to counteract my new found additiction to nut butters (I have five empty cars on my beside table right now) I have been in search of easy throw together salads that I can pack up for lunches. 

The best thing about my excessive nut butter consumption is that I acquire lots of large jars in which to transport my salads. So eco friendly, so hipster.

This Thai inspired slaw salad was mega easy to throw together. Pick and mix from the ingredients list or if you are mega keen add everything. Try and add the dressing just before serving as it has a tendency to make the leaves limp and soggy which is less than ideal.

Thai Inspired Slaw Salad

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

Dressing

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. Drainand 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.

Enjoy!