Shredded Asian salad recipe

This Asian salad is so simple you’ll make it time and time again. Full of lots of lovely textures our Asian salad combines cucumber, carrots, spring onions, red pepper and bean sprouts for a healthy, light meal. We suggest serving it as a starter alongside something like fishcakes but you could also scale it up for a lunch. The salad would also work well with grilled chicken or prawns or even some stir-fried steak. Once you’ve tried our dressing for the Asian salad, you’ll never choose a shop bought alternative again. You know exactly what you’re putting into it and are in complete control of the salt and sugar levels. Plus, if you already have the store cupboard essentials, our dressing is really cheap to make. We’ve used salted roasted peanuts for a final touch of crunch, but you could also try cashew nuts or a combination of the two.

Ingredients

• 300g bean sprouts, rinsed
• 4 carrots, cut into matchsticks
• 1/2 a cucumber, cut into matchsticks with a julienne peeler
• 4 spring onions, cut into matchsticks
• 1 red pepper, deseeded and cut into matchsticks
• 2tbsp mint leaves

For the dressing:

• 2tbsp Thai fish sauce
• Juice of 1 lime
• 1tbsp caster sugar
• 90g salted roasted peanuts

Method

1. Put the bean sprouts, carrots, cucumber, spring onions, red pepper and mint leaves in a sealable box. Stir to combine and chill until needed.
2. To make the dressing, pour the Thai fish sauce, lime juice and sugar into a small jar and seal.
3. At the last minute, shake the dressing and pour over the Oriental Salad and toss to combine. Top with the peanuts.