• Serves: 4 people
  • Prep time: 10 minutes
    • Chinese
    • Vegetarian

    Carrot Ribbon Asian Salad

    Recipe Information

    Ingredients
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    2 large Carrots, trimmed and peeled

    3-4 Spring Onions, trimmed and sliced lengthways into 3cm long sticks

    1 plump Garlic Clove, crushed

    1 small Red Chilli, seeded and very thinly sliced

    1 tbsp Lime Juice

    1 tbsp Cream Sherry

    1 tsp Dark Soy Sauce

    1 tbsp Specially Selected Rapeseed Oil

    Thumb-sized piece Ginger, peeled and grated

    Freshly Ground Black Pepper

    2 tbsp Flaked Almonds

    1 tbsp Fresh Coriander, chopped

    1 tbsp Fresh Mint, chopped

    Method

    Spiralise the carrots using the ‘twister spiral cone’ and place in a serving bowl along with the spring onions.

    Mix together the crushed garlic, chilli, lime juice, sherry, soy sauce, oil, ginger and a few twists black pepper.

    Pour over the carrots and gently mix.

    Toast the flaked almonds either under a grill (take care not to burn) or in a dry pan, shaking the pan to toast evenly.

    Sprinkle over the salad and finish with a sprinkling of chopped herbs.

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