250g cellophane noodles
2 carrots peeled and thinly sliced (lengthwise)
2 cucumbers, thinly sliced (lengthwise)
1 cup bean sprouts
1/4 cup chopped coriander
1/4 cup chopped mint
2 green onions chopped
Dressing
1/4 cup lime juice
1 chili seeded and finely chopped
1 tspn fish sauce
1/2 tspn MCT Oil
1 tspn Brown sugar
Place noodles in a large heat proof bowl. Pour over enough boiling water to cover. Allow to
stand for 15 to 20 minutes or until noodles have softened. Drain well
Toss through carrots, cucumbers, bean sprouts, coriander, mint and green onions.
Prepare Dressing place all ingredients into a small jug. Whisk to combine. Pour dressing over
noodles. Stir to coat well. Cover with plastic wrap. Refrigerate for 30 minutes before serving.
(the salad can be served immediately if desired, but the flavours in the dressing will be
enhanced if the salad is allowed to stand for 30 minutes.
2 carrots peeled and thinly sliced (lengthwise)
2 cucumbers, thinly sliced (lengthwise)
1 cup bean sprouts
1/4 cup chopped coriander
1/4 cup chopped mint
2 green onions chopped
Dressing
1/4 cup lime juice
1 chili seeded and finely chopped
1 tspn fish sauce
1/2 tspn MCT Oil
1 tspn Brown sugar
Place noodles in a large heat proof bowl. Pour over enough boiling water to cover. Allow to
stand for 15 to 20 minutes or until noodles have softened. Drain well
Toss through carrots, cucumbers, bean sprouts, coriander, mint and green onions.
Prepare Dressing place all ingredients into a small jug. Whisk to combine. Pour dressing over
noodles. Stir to coat well. Cover with plastic wrap. Refrigerate for 30 minutes before serving.
(the salad can be served immediately if desired, but the flavours in the dressing will be
enhanced if the salad is allowed to stand for 30 minutes.
Little Leakers
Thai Style Vegetable Salad
