Crunchy Salad with Hot and Sour Dressing

 I love Nigella Express! I rented it from the library, but after making several recipes I think I might just buy it! :) All of Nigella's recipes are easy to make and easy to adapt! I had this salad for lunch at work and also for a snack at night. The veggies are crunchy and the dressing is just the right amount of spicey and sour. It would be easy to switch the veggies out for whatever you prefer (I am not a fan of beansprouts so I left them out). I did not dress the veggies until I was about to eat them so I am not sure how this would hold up if you stored it after dressing.

Crunchy Salad with Hot and Sour Dressing
Serves 4 (Adapted from Nigella Express)
(Printable Recipe)

Ingredients:

For the Dressing:
2-3 tsp pad thai sauce (to taste)
2 teaspoon sesame oil
4 tbsp seasoned rice vinegar
2 tsp honey
4 tbsp canola oil
pinch of salt

 For the Salad:
1 head of broccoli, cut into florets
2 big handfuls of green beans (Or more if you like them), ends removed and cut into 3 pieces
1 can of baby corn
1 box of button mushrooms (or whatever kind you prefer), sliced
romaine lettuce (Use as much as you want in your salad), torn
beansprouts (I did not use these as they only had giant bags at the grocery store and I don't like them)

Directions:
1. Add all the dressing ingredients to a bowl and whisk.
2. Cook the broccoli, green beans, and corn in boiling water for 2 minutes. Drain and add to ice cold water to stop the cooking and to keep them crunchy!
3. Add lettuce, cooked veggies and mushrooms into a bowl and add the dressing. Toss salad to coat with dressing.