Hubby Bear and I had our honeymoon in Thailand and while there were some not so good bits (getting a tummy bug chiefly among them…) we did enjoy some wonderful food, including some amazing salads.

This is my attempt to recreate something similar here in the rather less tropical paradise of NZ.  Now we’re not so big on chilli, but if you are, they were definitely keen on the chilli in Thailand so go ahead and throw some in!!

INGREDIENTS

Salad

1 Cup sliced asparagus (I like mine raw, but you could steam a little if you wanted to)

1 red pepper, sliced (I really love the long, sweet red kind)

1 large handful snow peas or sugar snap peas

1 pack kelp noodles (I get these from IE Produce)

Toasted cashews, for sprinkling

Dressing

2 Tablespoons extra virgin, cold pressed olive oil

2 Tablespoons coconut aminos

1 Tablespoon of honey

1 teaspoon of sesame oil

Juice from half a lime

Teaspoon of grated ginger

1/2 teaspoon of salt

DIRECTIONS

Rinse kelp noodles and submerge them in water while you prep the rest of the salad.

To make the dressing, combine everything in a blender or even just a bowl and mix till well combined.

Drain the noodles thoroughly and then place in a large bowl to assemble the salad.  I find I need to gently tease the noodles out as they tend to clump together quite a bit.  Throw the veges in with the noodles, drizzle everything with the dressing and toss to coat and evenly distribute all the bits and pieces.  Top with cashew pieces for a bit of crunch and enjoy!

Tonight we’re having this with grilled salmon and steamed broccoli 🙂