Ingredients

• 225g/8oz fine green beans
• topped and tailed
• 100g/4oz mangetout
• shredded diagonally
• 175g/6oz beansprouts
• 1 red onion
• sliced very finely
• 200g/7oz canned straw mushrooms
• 1 tbsp rice or white wine vinegar
• 2 tbsp light soy sauce
• 5-10ml/1-2tsp sesame oil
• 1 tsp raw brown sugar
• 1 tbsp fresh coriander leaves
• chopped roughly
• 1 tbsp Thai basil
• chopped roughly
• 3 spring onions
• shredded finely
• a few sprigs fresh coriander and basil leaves
• 1 tbsp sesame seeds
• toasted

Directions

• Steam the green beans and mangetout for 3 minutes. Place in a colander and refresh under cold running water. Drain.
• Place the beans
• mangetout
• beansprouts
• onion and mushroom in a large bowl and mix well.
• In a small bowl mix together the vinegar
• soy sauce
• sesame oil
• and sugar. Stir in the coriander and basil leaves
• pour over the salad ingredients and toss together well.
• Transfer to a serving platter and scatter over the spring onions
• herb leaves and toasted sesame seeds.