Salad
3 carrots - shredded
2 cups sugar snap peas - cut on a diagonal
green chili - minced
2 garlic cloves - minced
mint - handfull choppedcilantro - handfull chopped
3 tbsp rice wine vinegar
1/4 cup oil
1 tablespoon of sesame oil1 tsp sriracha
1 tbsp fish sauce
1 tbsp sugar
salt / pepper
Combine all salad ingredients together in a bowl - tossing well. Blend all dressing ingredients - taste for seasoning, it should be fairly aggressive on the heat and vinegar side. Because the carrots and sugar snap peas are sweet, the dressing will balance them out. Dress the salad, tasting for seasoning - adding more salt and pepper if needed. Let stand refrigerated for at least half an hour. Taste again for seasoning before serving.
sounds delicious, sweetheart! and I learned a new word "sriracha" :)
ReplyDeleteThis is a colourful and welcomed changed to coleslaw! This crunchy tasty healthy alternative for your table is delicious! Great reciepe!
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