Asian Carrot and Sprout Salad

gluten free meat lactose free

3 large carrots
1 cucumber (peeled)
1 handful soybean sprouts
2 spring onions
1 tbs vegetable oil
2 tbs sherry vinegar
2 tbs sesame oil
1 tbs soy sauce
1 tbs palm sugar
1 tbs garlic chips
1 tbs black cumin seeds
100 g roasted peanuts
2 red chilis (sliced)
salt & pepper

Asian Carrot & Sprout Salad

This a light and fresh summer salad with an asian touch. I use this salad as a BBQ side dish and also with some fresh steamed rice. If you are tired of all the same old salads you should try this version.

Mix vegetable oil, sesame oil, soy sauce, sherry vinegar and palm sugar. Season with salt and pepper and add the red chilis.
Cut cucumber and carrots in small strings.
You can use the same peeler that you use for Som Tam (Green Papaya Salad)
Cut spring onions in 1 inch (2,5 cm) pieces and mix with carrot and cucumber.
Mix with bean sprouts and roasted peanuts and add the dressing. Toss salad to combine.
Serve with black cumin seeds on top.

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