Inspired by chef Cynthia Louise

1-4

Thai Ribbon Courgette Salad

10 minPrep Time

10 minTotal Time

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Ingredients

• FOR THE SALAD
• 1 Large courgette, peeled into ribbons
• 1 Large Carrot, peeled into ribbons
• 150g Long snake beans or beans of choice, thinly sliced
• 1 Cup fresh mint leaves
• Mixed cherry tomatoes, quartered
• 1 Cup mung bean sprouts
• 1 Cup fresh thai basil
• ¼ Cup spring onions, sliced
• 1 Cup fresh coriander
• ½ Cup activated nuts
• FOR THE DRESSING
• 1 Tablespoon umeboshi plum vinegar
• 2 Tablespoon coconut palm sugar
• 2 Limes, juiced
• 1 Tablespoonn tamari
• 1 Tablespoon fresh red chili, finely chopped
• Savory spice blend &
• Cracked black pepper, season to your taste

How To Make

1. Combine all the ingredients in a large bowl. Set aside.
2. For the dressing, mix together the ingredients,Drizzle over the salad and toss to coat.
3. Coat the salad and enjoy

Notes