Oriental crispy ribbon salad
Preparation time: 10 minutes
Cooking time: 3-4 minutes
1 tbsp toasted sesame oil
1 tbsp light soy sauce
1 tbsp honey
1 tbsp white wine vinegar
200g (7oz) beansprouts
1 large carrot
½ Iceberg lettuce, shredded
1 tsp toasted sesame seeds
1 Whisk together the oil, soy sauce, honey and vinegar. Heat 1 tbsp dressing in a frying pan and fry the beansprouts for 3-4 minutes.
2 Using a potato peeler, make ribbons with the courgette and carrot and toss into the beansprouts, Iceberg lettuce and remaining dressing.
3 Sprinkle with sesame seeds to serve.
Also great with prawns or sliced cooked duck if you want a meat or fish version.
Recipe and image courtesy of The British Leafy Salad Association
Recipe created by TV chef Dean Edwards