Asian Carrot and Sprout Salad

[Guest guest]

Asian Carrot and Sprout Salad

 

 

8 teaspoons vegetable oil

8 teaspoons rice wine vinegar

2 teaspoons sesame oil

1 teaspoon honey (-OR- vegan alternative such as agave nectar)

3 large (540 g)(19 oz) carrots, peeled, cut into ribbons (see Note)

150 g (5 1/3 oz) snow peas, trimmed, thinly sliced diagonally

2 Lebanese cucumbers, cut into ribbons

2 cups beansprouts, trimmed

50 g (2 oz) snow pea sprouts, trimmed

4 teaspoons sesame seeds, toasted

 

 

1. Pour vegetable oil, vinegar, sesame oil and honey (or alternative)

into a screw-top jar. Season with salt and pepper. Secure lid. Shake

to combine.

 

2. Place carrot and snow peas in a heatproof bowl. Cover with boiling

water. Stand for 1 to 2 minutes or until snow peas turn bright green.

Drain. Rinse under cold water. Return to bowl.

 

3. Add cucumber, beansprouts, snow pea sprouts and sesame seeds.

Drizzle with dressing just before serving. Toss to combine. Serve.

 

 

 

NOTE: Use a vegetable peeler to cut long, thin ribbons from carrots

and cucumbers.

 

 

 

Serves 4.