Raw Asian-style Asparagus and Carrot Salad
Ready in: 15 to 30 mins
Ingredients:1 bunch British asparagus spears
1 large carrot
1 shallot, finely sliced
1 garlic clove, finely sliced
2 tbsp sunflower oil
1 tbsp fresh mint
1/2 tsp dried red chilli
[hd]For the dressing[/hd]
juice of 1 lime
2-3 tbsp Kikkoman soy sauce
1 tsp palm sugar or light brown sugar
handful of freshly grated coconut (optional)
- Prepare the asparagus, carrot and courgette by cutting into long thin strips and place in a large mixing bowl.
- 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.
- 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.
- Scatter over the crispy fried shallot and garlic, followed by the mint and chilli and serve the salad immediately.