Salad
- 4 large/8 small rainbow carrots, sliced into ribbons
- 2 cucumbers, seeded and sliced into thin ribbons
- 4 pimento red peppers, sliced into thin ribbons
- 200 g baby corn, halved lengthways
- 200 g sugar snaps, halved lengthwise
- 100 g bean sprouts
- 100 g coriander, roughly chopped
Coconut dressing
- 60 ml soy sauce
- 45 ml sesame oil
- 45 ml rice wine vinegar
- 3 long spring onions, very finely chopped
- 20 ml fresh ginger, finely grated
- 80 ml fresh coriander, finely chopped
- 250 ml coconut cream
- 20 drops Tabasco sauce
- 5 ml honey
Method
- Using a vegetable peeler, peel the carrots, cucumbers and pimento peppers into thin ribbons. Place in a large serving bowl.
- Top with baby corn, sugar snaps and bean sprouts, then sprinkle with chopped coriander leaves. Gently toss.
- Mix the dressing ingredients in a jug and whisk well. Pour into a serving dressing bowl to accompany the salad. Drizzle just before serving.
