Chinese
Chinese - Chicken
Edamame and Carrot Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 200 g edamame beans (if using frozen beans, just cover them with boiling water for 5-10 minutes)
- • 130 g sugar snap peas
- • 2 carrots (julienne peel with a mandolin)
- • 1/2 red pepper (deseeded and diced)
- • 1 spring onion (sliced)
- • 1 handful fresh mint
- • 1/2 handful fresh coriander
- • 1 tbsp rice vinegar
- • 1/2 lime (juiced)
- • 3/4 tbsp fish sauce
- • 1/2 tbsp white granulated sweetener
- • 2-3 drops Sriracha
Preparation Steps
1
Phase 1
In a small bowl, mix together the rice vinegar, lime juice, fish sauce, sweetener and Sriracha. Set aside while you make the salad.
2
Phase 2
Using a mandolin, julienne the carrots into a large bowl.
3
Phase 3
Cut the sugar snap peas in half and add them to the bowl.
4
Phase 4
Add the chopped pepper and spring onion.
5
Phase 5
Chop the coriander and mint, and add to the bowl.
6
Phase 6
Add the edamame beans and mix the salad with the dressing. Refrigerate until you're ready to serve.