Thai Veg. Salad

This Thai Veg Salad is a refreshing, crunchy, and flavor-packed dish that brings together vibrant veggies with a tangy, sweet, and spicy dressing. It’s light, healthy, and takes just minutes to prepare—perfect for a quick lunch or a refreshing side.

Ingredients:

• 1 cup shredded cabbage

• 1 cup shredded carrots

• 1 cup sliced bell peppers (red, yellow, green)

• 1 cup bean sprouts

• 1/2 cup chopped spring onions

• 1/4 cup chopped fresh coriander leaves

• 1/4 cup roasted peanuts

• 1 tablespoon sesame seeds (optional)

For the Dressing:

• 2 tablespoons soy sauce

• 1 tablespoon lemon juice

• 1 tablespoon honey or maple syrup

• 1 teaspoon grated ginger

• 1 clove garlic, minced

• 1 teaspoon chili flakes (adjust to taste)

• 1 tablespoon sesame oil

Instructions:

1. Prepare the Vegetables:

   • In a large mixing bowl, combine shredded cabbage, carrots, bell peppers, bean sprouts, spring onions, and coriander leaves.

2. Make the Dressing:

   • In a separate bowl, whisk together soy sauce, lemon juice, honey (or maple syrup), grated ginger, minced garlic, chili flakes, and sesame oil until well combined.

3. Combine Salad and Dressing:

   • Pour the dressing over the mixed vegetables. Toss everything together until the vegetables are well coated with the dressing.

4. Add Crunch:

   • Sprinkle roasted peanuts and sesame seeds over the salad for added crunch and flavor.

5. Serve:

   • Serve the salad immediately for a fresh and crunchy experience.