This crisp and fresh slaw is reminiscent of a pad Thai. The raw vegetables bring the benefits of digestive enzymes which are often lost during cooking and the variety of colours bring different phytonutrients with antioxidant properties.
200g bean shoots
2 small carrots peeled
1 green pepper de-seeded
2 spring onions
1tbsp fish sauce
1 clove garlic crushed
1tsp fresh ginger grated
2tbsp avocado oil
Chopped cashews toasted
Sesame seeds toasted
- Prepare the vegetables by cutting or grating into thin julienne strips and then mix together in a large bowl.
- Whisks dressing ingredients together in a separate bowl.
- Add the dressing to the prepared vegetables and mix until well coated.
- To serve add to a bowl of mixed green leaves add some cooked chick, fish or grains and top with garnish.