Asian Ribbon Salad

  • Preparation Time10 mins
  • Serves8
  • DifficultyEasy

For the Ribbon Salad:

4 large/8 small rainbow carrots, sliced into ribbons
2 large cucumber, sliced into thin ribbons
4 pimento red pepper, sliced into thin ribbons
200g baby corn, halved lengthways
200g sugar snaps, halved lengthwise
100g bean sprouts
100g coriander, roughly chopped

For the Coconut Dressing:

3 tbsp soy sauce
2 tbsp sesame oil
3 tbsp rice wine vinegar
2 long spring onions, very finely chopped (whole onion)
1 tbsp fresh grated ginger
¼ coriander, chopped finely
2 cloves garlic, crushed
2/3 cup coconut cream
14 drops Tabasco sauce
1 tsp sugar

1. Layer the salad ingredients on a platter.

2. Mix the dressing ingredients in a jar and shake well.

3. Serve dressing on the side.

4. Serve the dish with chopsticks.

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