Ingredients

SALAD

700 g baby cucumbers thinly sliced
1 yellow capsicum thinly sliced
1 orange capsicum thinly sliced
1/2 bunch spring onion thinly sliced
250 g bean shoots
1 bunch coriander leaves shredded
1 bunch Thai basil leaves shredded
1 bunch Vietnamese mint leaves shredded
1 1/2 tbsp nigella seeds
1/4 cup sesame seeds

DRESSING

1 large knob ginger finely grated
1 garlic clove minced
1 lime zest and juice
1 1/2 tbsp apple cider vinegar
1 tbsp white vinegar
1-2 tbsp virgin coconut oil or maple syrup
1 tbsp toasted sesame oil
60 ml cold-pressed extra virgin sesame oil
1/2 tsp pink Himalayan salt

TOPPING

2-3 red chillies thinly sliced
roasted salted peanuts
Kimchi
Tahini

Method

1. To make the dressing place all ingredients into a small jar with a lid.
2. Shake well to combine. Adjust seasoning and set aside.
3. To make the salad place all ingredients into a large serving bowl.
4. Toss until just combined. When ready to serve add dressing and toss together.
5. Top with the chilli and nuts. Serve with kimchi and tahini.
6. Enjoy!