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20 minutes
20 minutes
- 100g mixed Asian salad leaves
- 125.00 ml fresh Thai basil leaves, torn
- 125.00 ml fresh mint leaves, torn
- 500.00 ml beansprouts, trimmed
- 1 Lebanese cucumber, cut into ribbons
- 36.40 gm peanut oil
- 42.00 gm lime juice
- 4cm piece fresh ginger, peeled, cut into matchsticks
- 1 small red chilli, finely chopped
- Mix together the salad leaves, basil, mint, beansprouts, and cucumber in a spacious bowl.
- Combine oil, lime juice, ginger, and chili in a screw-top jar. Shake well to mix. Drizzle over salad and toss to evenly coat. Serve and enjoy!
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