Asian Carrot and Sprout Salad
- Ready In:
- 12mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 3 large carrots, peeled, cut into ribbons (see note)
- 150 g snow peas, trimmed, thinly sliced diagonally
- 2 lebanese cucumbers, cut into ribbons
- 2 cups bean sprouts, trimmed
- 50 g snow pea sprouts, trimmed
- 1 tablespoon sesame seeds, toasted
directions
- Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- 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.
- Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.