October 10th, 2010
Now that we are into Spring, it is time to get back into those yummy salads. This is one I love that uses my home grown Sprouts. It is very refreshing and like many Thai salads no oil is used in the dressing, making it a super fat free salad.
- 2 cups shredded asian cabbage
- 1 red pepper, sliced
- 1 tablespoon fresh coriander
- 1 tin baby corn, drained
- 1/4 cup white vinegar
- 1 clove garlic, crushed
- ground black pepper – to taste
- 2 teaspoons fish sauce
Combine all the salad ingredients in a bowl. Whisk the dressing ingredients together in a small bown, then pour over the salad. Toss and enjoy!