*Thai Beef and Sprout Salad*
Serves 4

Serve some lime wedges with this refreshing salad to squeeze over top and some rice crackers on the side.  Delicious!

8 ounces thinly sliced deli roast beef, torn (1/2 pound)
1 200g bag of fresh beansprouts, washed well and drained  (About 2 cups)
1 bunch of spring onions, sliced on the diagonal
50g of sugar snap peas, sliced (1 small package, about 1 cup sliced)
1 medium carrot, peeled and cut into match sticks

For the Dressing:
2 TBS crunchy peanut butter
1 TBS rice wine vinegar
2 TBS sesame oil
1 tsp light soy sauce
1 tsp runny clear honey
the zest and juice of one lime
2 TBS chopped fresh coriander (cilantro)

Fresh lime wedges to serve

Whisk all the dressing ingredients together in a small bowl to combine.  Set aside.

Place the beef, sprouts, spring onions, carrots and snap peas in a large bowl. Toss to combine.  Drizzle with the dressing and serve.