Thursday, 10 March 2011
Asian carrot and sprout salad recipe
The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian carrot and sprout salad recipe. Enjoy quick and easy cooking recipes and learn how to make Asian carrot and sprout salad.
Tired of the same old salads? Here's a smart bunch you can dress to impress!
Ingredients (serves 4)
2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon honey
3 large (540g) carrots, peeled, cut into ribbons (see note)
150g snow peas, trimmed, thinly sliced diagonally
2 Lebanese cucumbers, cut into ribbons
2 cups beansprouts, trimmed
50g snow pea sprouts, trimmed
1 tablespoon sesame seeds, toasted
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.
Use a vegetable peeler to cut long, thin ribbons from carrots and cucumbers.
Super Food Ideas - December 2007, Page 71
Recipe by Dixie Elliott
More Salad Recipes:
Apple, walnut & radicchio salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad
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