Carrot and ginger salad

Cooking Salads Carrot and ginger salad

This flavoursome carrot salad is vegan friendly so that everyone can enjoy it.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place sesame seeds in a non-stick frying pan over medium heat and cook, stirring, for 2-3 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. Divide salad among bowls and serve immediately.

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2 tbsp sesame seeds
3 medium organic carrots , peeled, cut into matchsticks
85g fresh bean sprouts, washed, dried
60ml fresh lemon juice
1 tbsp peanut oil
1 tbsp sesame oil
3 tsp finely grated fresh organic ginger
2 tsp brown sugar
Salt & freshly ground black pepper

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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