Carrot, bean sprout and sesame salad

Cooking Salads Carrot, bean sprout and sesame salad

This crunchy salad is a well-loved favourite - especially when drizzled with the sweet soy and peanut oil dressing.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place sesame seeds in a small frying pan over medium heat. Cook, tossing, for 1-2 minutes or until toasted. Remove from heat and set aside.
  2. Place carrot, bean sprouts, green onion, wombok and sesame seeds in a large bowl. Gently toss to combine. Divide among individual serving containers
  3. To make the dressing, place soy sauce, vinegar, peanut oil, sugar and sesame oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
  4. Drizzle salads with dressing and serve immediately.

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2 tbsp sesame seeds
1 carrot, peeled, cut into matchsticks
2 cups bean sprouts
3 green onions, ends trimmed, thinly sliced diagonally
1/2 baby wombok , finely shredded
1 tbsp light soy sauce
1 tbsp white vinegar
1 tbsp peanut oil
1 tsp brown sugar
1 tsp sesame oil

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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