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Crunchy Thai cashew and mixed sprout salad
Serves 2 Starters and mains
Ingredients
- 4 mixed-colour carrots
- 1 mango, peeled and thinly sliced
- small bunch corainder, leaves picked
- small bunch mint, leaves picked
- 150g mixed sprouts or chickpea sprouts
- 100g cashews, toasted and chopped
For the dressing
- 2tbsp lime juice
- 1tbsp soy sauce
- 1tsp toasted sesame oil
- 1 red chilli, diced
- 5cm piece ginger, peeled and grated
Method
Mix all the dressing ingredients together in a small bowl and set aside.
Using a spiraliser, spiralise the carrots into noodles. Alternatively, use a vegetable peeler. Put them in a bowl, add all the remaining ingredients and toss together until combined. Arrange on a large platter and drizzle the dressing over to serve.
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