- 2 medium carrots (240g)
- 1 telegraph cucumber (400g), sliced thinly
- 240g mung bean sprouts, tips trimmed
- 1 tablespoon finely chopped fresh coriander
- peanut dressing
- 1/3 cup (85g) smooth peanut butter 1 clove garlic, crushed 1 teaspoon sambal oelek
- 1 tablespoon soy sauce 1/2 cup (125m1) coconut milk 2 tablespoons hot water
Using vegetable peeler, shave long, thin strips from carrots. Gently toss carrot with remaining salad ingredients in large bowl; drizzle with peanut dressing.
peanut dressing Combine peanut butter, garlic, sambal oelek, sauce and coconut milk in small bowl. Just before serving, stir in the hot water.
serves 4
tip: Salad and peanut dressing can be made 2 days ahead and refrigerated, covered.
From: the great asian cookbook
PREPARATION TIME 15 MINUTES
