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Tuesday, November 15, 2011

Carrot salad with cabbage and peanuts

Apples bring a sweet hint of surprise to this light salad.


For the dressing
1 tbsp light soy sauce
1 tbsp Thai fish sauce (nam pla)
1 fresh green chile, seeded and chopped
1 garlic clove, finely grated
juice of 2 limes
1–2 tsp granulated sugar
handful of cilantro leaves, finely chopped
sea salt and freshly ground black pepper
2 Fuji or other sweet apples
4 carrots, coarsely grated
1 small white cabbage, cored and shredded
handful of roasted sunflower seed kernels
handful of cocktail peanuts or
dry-roasted peanuts


1. Put all the dressing ingredients in a small bowl, and mix thoroughly until the sugar dissolves. Taste, and season with salt and pepper as needed, then check the seasoning again. Add sugar
or fish sauce as needed.
2. Put chopped apples in a large bowl with the carrot, cabbage, and sunflower seed kernels. Toss well. Drizzle with the dressing, and toss to coat. Transfer to a serving dish, and scatter the peanuts over the top.

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