Asian carrot salad
Recipe for an easy and flavourful Asian carrot salad.
Servings 4 people
Calories 125kcal
Ingredients
Asian carrot salad
- 300 g carrots, grated
- 130 g sugar snap peas, cut into strips
- 3 spring onions, finely sliced
- 2 handfuls flat-leaf parsley, roughly chopped or coriander
Dressing
- 3-4 tbsp soy sauce
- 1 tbsp peanut butter
- 1/2-1 lime, juice only
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, grated or crushed
- 2 tbsp sesame seeds, ideally toasted in a dry frying pan
To serve
- 1 red chilli, finely sliced
- 1 handful peanuts, roughly chopped
Instructions
- Combine the carrots, sugar snap peas, spring onions and half the parsley in a large bowl.
- Then stir together the ingredients for the dressing, and season to taste with lime and a little more soy sauce if needed.If you make the dressing before the salad is mixed, I recommend sprinkling the sesame seeds over the salad rather than stirring them into the dressing. Sesame seeds soak up the liquid very quickly, which makes the dressing a little harder to toss through the salad. That said, the toasted sesame seeds give the dressing plenty of flavour if they are stirred in while still warm.
- Pour the dressing over the salad, reserving a couple of tablespoons, and toss everything together well.
- Top the salad with the rest of the parsley, the chilli and the peanuts, then drizzle the remaining dressing over the top.Serve with a pan-fried chicken breast, crisp spring rolls, baked salmon or an Asian-marinated pork chop.
Nutrition
Calories: 125kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 79mg | Potassium: 392mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12834IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg