Health benefits
Baby cabbage: produces fluid
Cucumber: low protein
Mung bean sprouts: low protein
Ingredients
Baby cabbage ( 2 pieces ) | Cucumber ( 1 root ) |
Mung bean sprouts (appropriate amount) | Celery ( 1 root ) |
Western lettuce ( 1 piece ) | Carrot ( 1/4 root ) |
Millet pepper ( 1～2 pieces ) | Cilantro ( 1 ) |
Cashew nuts ( appropriate amount ) | Fish sauce ( 25ml ) |
Olive oil ( 20ml ) | Honey ( 15ml ) |
Lime juice (1 lime ) | Crushed black pepper ( appropriate amount ) |
Salt ( appropriate amount ) |
Mixed vegetables and cashews How to make salad
1.Wash various ingredients Reserve
2.Peel the cucumber and remove the pulp, blanch the mung bean sprouts and drain.
3.Cucumber, celery, baby cabbage, and carrot are shredded and sliced separately for later use.
4.If the cashews are raw, they must be fried first
5. Chop the millet pepper and prepare various seasonings in proportion.
6.Mix well to make Thai salad dressing
8.Then add the salad dressing and coriander and mix well
9.Add cashews at the end
10. Finished product
7. Add appropriate amount of salt to the cut vegetables, mix well and marinate
Tips
This dish highlights the hot and sour taste, and the salad dressing must be prepared to bring out the hot and sour taste.You can add more or less fish sauce according to your preference.If you reduce the fish sauce, you can increase the amount of salt.
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