Asian carrot and sprout salad

Cooking Salads Asian carrot and sprout salad

Tired of the same old salads Heres a smart carrot and beansprout version that you can dress to impress!

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  2. 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.
  3. Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

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2 tbsp vegetable oil
2 tbsp rice wine vinegar
2 tsp sesame oil
1 tsp honey
3 large carrots, peeled, cut into ribbons
150g snow peas, trimmed, thinly sliced diagonally
2 Lebanese cucumbers, cut into ribbons
2 cups beansprouts, trimmed
50g snow pea sprouts, trimmed
1 tbsp sesame seeds, toasted

Adv

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