• 1 tsp vegetable oil
  • 1 tsp rice wine vinegar
  • 1 teaspoon sesame oil
  • 3 large (540g) carrots, peeled, cut into ribbons
  • 150g snow peas, trimmed, thinly sliced diagonally
  • 2 Lebanese cucumbers, cut into ribbons
  • 2 cups beansprouts, trimmed
  • 50g snow pea sprouts, trimmed

Method Notes

  • Step 1  Pour vegetable oil, vinegar, sesame oil  into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Step 2  Place carrot and snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until snow peas turn bright green. Drain. Rinse under cold water. Return to bowl.
  • Step 3  Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

Super Food Ideas – December 2007 , Page 71 ,Recipe by Dixie Elliott