Asian carrot and sprout salad

asian-carrot-sprout-salad
  • Serving: 4
  • Prep time: 25 m
  • Cook time: 0 m
  • Ready in: 25 m
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Tired of the same old salads? Here’s a smart carrot and beansprout version that you can dress to impress!

Credit by: KingOfChef

Ingredients

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Nutrients

814 kj ENERGY
13.4g FAT TOTAL
1.7g SATURATED FAT
5.5g FIBRE
5.2g PROTEIN
90mg SODIUM
10.9g CARBS (TOTAL)

Step by step method

  • Step 1

    Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

  • Step 2

    Place carrot and snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until snow peas turn bright green. Drain. Rinse under cold water. Return to bowl.

  • Step 3

    Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

Tips & variations

  • Use a vegetable peeler to cut long, thin ribbons from carrots and cucumbers.

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