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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A salad with an Asian twist. Nice with fish. Ingredients:
2 small carrots, peeled |
1 garlic clove, crushed |
1 small red chili pepper, chopped |
1 tablespoon white wine vinegar |
1 tablespoon sugar |
3 tablespoons vegetable oil |
1 teaspoon sesame oil |
1 teaspoon soy sauce |
1 tablespoon sesame seeds, toasted |
3 tablespoons mint, chopped (optional) |
3 tablespoons coriander, chopped (optional) |
Directions:
1. Slice the carrots into thin, long ribbons using a vegetable peeler.
2. Place the carrot strips in a mixing bowl and season with salt and pepper.
3. Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
4. Leave for 5-10 minutes.
5. Before serving, sprinkle with sesame seeds and chopped mint and coriander.
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