Carrot & Ginger Salad

[Guest guest]

Carrot & Ginger Salad

 

 

8 teaspoons sesame seeds

3 medium (about 360 g/12 1/2 oz) carrots, peeled, cut into matchsticks

85 g (3 oz)(1 1/4 cups) fresh bean sprouts, washed, dried

 

Dressing:

 

1/4 cup fresh lemon juice

4 teaspoons peanut oil

4 teaspoons sesame oil

3 teaspoons finely grated fresh ginger

2 teaspoons brown sugar

salt and freshly ground black pepper

 

 

1. Place sesame seeds in a non-stick frying pan over medium heat and

cook, stirring, for 2 to 3 minutes or until lightly toasted. Remove

from heat and set aside.

 

2. To make the dressing, combine the lemon juice, peanut oil, sesame

oil, ginger and sugar in a jug. Taste and season with salt and pepper.

 

3. Place the toasted sesame seeds, carrot and bean sprouts in a medium

bowl. Drizzle with the dressing and gently toss to combine.

 

4. Divide salad among bowls and serve immediately.

 

 

Serves 4.