Raw Asian-style Asparagus and Carrot Salad
Ingredients
- 1 bunch British asparagus spears
- 1 large carrot
- 1 courgette
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- 2 tbsp sunflower oil
- 1 tbsp fresh mint
- 1/2 tsp dried red chilli
For the dressing
- juice of 1 lime
- 2-3 tbsp Kikkoman soy sauce
- 1 tsp palm sugar or light brown sugar
- handful of freshly grated coconut (optional)
Method
- 1
Prepare the asparagus, carrot and courgette by cutting into long thin strips and place in a large mixing bowl.
- 2
Heat the oil in a small frying pan until hot and fry the shallot slices over a high heat until they are golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Then add the garlic to the oil. Fry until crisp, remove and drain on kitchen paper.
- 3
Make the dressing by whisking all the ingredients together adding extra soy sauce to taste, then pour over the vegetables. Toss to mix and arrange on a serving plate.
- 4
Scatter over the crispy fried shallot and garlic, followed by the mint and chilli and serve the salad immediately.
Raw Asian-style Asparagus and Carrot Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 bunch British asparagus spears
- 1 large carrot
- 1 courgette
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- 2 tbsp sunflower oil
- 1 tbsp fresh mint
- 1/2 tsp dried red chilli
For the dressing
- juice of 1 lime
- 2-3 tbsp Kikkoman soy sauce
- 1 tsp palm sugar or light brown sugar
- handful of freshly grated coconut (optional)
- 1
Prepare the asparagus, carrot and courgette by cutting into long thin strips and place in a large mixing bowl.
- 2
Heat the oil in a small frying pan until hot and fry the shallot slices over a high heat until they are golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Then add the garlic to the oil. Fry until crisp, remove and drain on kitchen paper.
- 3
Make the dressing by whisking all the ingredients together adding extra soy sauce to taste, then pour over the vegetables. Toss to mix and arrange on a serving plate.
- 4
Scatter over the crispy fried shallot and garlic, followed by the mint and chilli and serve the salad immediately.
Raw Asian-style Asparagus and Carrot Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
