Vegan Curry Salad

Ingredients:
bimi | green asparagus | bok choy | carrot | sunflower oil | rice vinegar | shallot | chili pepper

Preparation:
Bring a large pot of water to a boil with salt. Cook the bimi, asparagus and pak soy until al dente. Cut the carrot into wafer thin strips. Mix the thai green curry and the rice vinegar and oil together and mix all the vegetables in a large bowl. Place the vegetables on a nice plate and sprinkle. Peel and cut the shallot lengthwise and sprinkle over the salad. Also cut the chili pepper into long thin strips.