Salad: Crispy Salad With Peanuts
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 cups bean sprouts
- 1 celery rib
- 1 large carrot
- 1 lime, juice and zest of
- 4 tablespoons salted peanuts
- salt and pepper
- 2 -3 teaspoons olive oil
- 2 eggs (optional)
directions
-
Prepare the salad:
- Boil eggs, peel and leave to cool (if using).
- Wash the beansprouts and drain them.
- Slice the celery very thinly in half moon shapes and shred the carrot on the wide blade (making strips 1/2 inch wide or so - this looks more attractive and tastes crispier than regular grated carrot, which can become a little mushy).
-
Make the dressing:
- Finely grate the lemon rind (optional - though this does add a nice green speckled effect to the pale salad vegetables, squeeze the lime.
- Mix the lime juice, rind, olive oil and salt and pepper together.
- Toss through the salad (tossing again if leaving it in the fridge for a while before serving).
- Just before serving: optional - lightly chop the peanuts (each nut yielding 2 - 4 pieces). Mix the majority of the peanuts evenly through the salad and scatter the remainder over the top. (If making a central bowl of salad or serving as a lunch time salad, a sliced hard-boiled egg can also be added; slice and place to the side or on top).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!