3 - 4 carrots, peeled and grated
¼ white cabbage, finely shredded
Juice of one lime
Good handfull of fresh mint or corriander leaves, roughly chopped
2 tbsp seasame seeds
1 tbsp seasame oil (optional)
Try adding other flavours to this salad - it would also suit the addition of sweet chilli sauce or soy in the dressing, just use about a tablespoon of each. A handful of beansprouts would add a different texture.
Will keep for a day or so in the fridge
Asian carrot saladRachel and I made this fresh salad in a very January mood - all cleansing and healthy. It would be perfect as an accompaniment to recipes with an Asian influence, as well as just making a perfect tangy lunchbox salad too.
Mix the grated carrots and chopped cabbage together in a bowl, add ¾ of the chopped herbs, mint or corriander.
In a small bowl mix the lime juice with the seasame oil (if using) and pour over the salad, mixing with your hands to ensure it's all evenly distributed.
Decide what you're going to serve the salad in or on - we used a nice big plate so we could help ourselves easily - and add the mixed salad to the vessel of choice.
Sprinkle the seasame seeds and remaining herbs over the top and serve