225g/8oz fine green beans, topped and tailed
100g/4oz mangetout, shredded diagonally
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
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.
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