Use your leftover veggies to make a colourful salad that you can use the next day for lunch. This colourful Crunchy Salad can be dressed just before serving to keep your salad nice and crunchy.
Half your beans and remove the tails and pop into the microwave to blanc for 90 seconds. Immerse into cold water to stop the cooking process.
Drain the corn.
Chop up all the remaining salad veggies however you like. Shred the cabbage, slice the mushrooms and lettuce leaves and cut the capsicum in long strips if you like.
Pop all the veggies into a bowl and toss.
Sprinkle with sesame seeds and drizzle with Thai Sesame Dressing.
If using the salad for lunch keep the dressing aside unt5il ready to eat the next day. Keeps your salad nice and crispy.