Recipe

An impressive Asian salad recipe with exciting seasoning, carrots and almonds.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 0 minutes

Chinese   |   Main   |   Vegetarian

  

Ingredients

• 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

1. Spiralise the carrots using the ‘twister spiral cone’ and place in a serving bowl along with the spring onions.
2. Mix together the crushed garlic, chilli, lime juice, sherry, soy sauce, oil, ginger and a few twists black pepper.
3. Pour over the carrots and gently mix.
4. Toast the flaked almonds either under a grill (take care not to burn) or in a dry pan, shaking the pan to toast evenly.
5. Sprinkle over the salad and finish with a sprinkling of chopped herbs.