Serves:

6

Description:

Ingredients:

• 250g green beans, trimmed
• 1 cup bean sprouts
• 1 cup pea shoots
• 3 medium sized carrots cut into thin sticks
• 1/2 bunch spring onions, trimmed
• 1/2 bunch coriander, trimmed and chopped
• 1 Lebanese cucumber, seeded, cut in thin strips
• 1 tablespoon Thai fish sauce
• 1 tablespoon soy sauce
• juice 2 limes
• 2 teaspoons finely grated fresh ginger
• 1 tablespoon caster sugar
• 1 small red chilli, finely chopped

Method:

1. Cook beans until tender. Refresh under cold water. Combine with bean sprouts, pea shoots, carrots, onion sliced into long diagonal strips and add with coriander and cucumber. Combine fish sauce, soy, lime juice, ginger, sugar and chilli and pour over salad. Toss well and chill 2 hours before serving.

Recipe by: Kate McGhie

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