Vietnamese Salad

Ingredients:
Chinese cabbage (200g), shredded finely
1–2 carrots, cut into julienne strips
1 red capsicum, sliced thinly
1 cup fresh bean shoots
1 cup snow pea sprouts, sliced thinly lengthwise
1 cup firmly packed fresh coriander leaves
1 tablespoon finely sliced fresh mint leaves

Dressing:
1 cup (60ml) lime juice (you will need ~2 limes)
2 tablespoons sweet chilli sauce
1 tablespoon of oyster sauce
3–4 drops of sesame oil

Place all of the salad ingredients in a large bowl and mix well. Whisk dressing ingredients together and toss through salad.

Optional additions:
Include 2–3 finely chopped spring onions
Garnish with chopped roasted, unsalted peanuts
Include shredded cooked chicken – a great way to use up chicken left-overs