wom­bok, car­rot and bean sprout slaw with gin­ger dress­ing

Sunday Tasmanian - Tassie Living - - TASTE -

650g wom­bok, finely shred­ded 3 car­rots, peeled and shred­ded 2 cups ( 120g) bean sprouts 3 long red chill­ies, thinly sliced baby ( mi­cro) co­rian­der leaves ( op­tional), to serve ½ cup ( 70g) salted peanuts, roughly chopped ¼ cup ( 25g) store- bought fried shal­lots+

gin­ger dress­ing ¼ cup ( 65g) shaved palm su­gar ¼ cup ( 60ml) lime juice 2 ta­ble­spoons fish sauce 1 x 3cm piece ( 15g) gin­ger, peeled and finely grated To make the gin­ger dress­ing, place the su­gar, lime juice, fish sauce and gin­ger in a bowl and stir un­til the su­gar is dis­solved. Set aside. Place the wom­bok, car­rot, bean sprouts and dress­ing in a bowl and toss to com­bine. Trans­fer the slaw to a serv­ing dish and top with the chilli, co­rian­der, peanuts and fried shal­lots to serve. Serves 4. + You can buy ready- made crispy shal­lots from the Asian aisle of the su­per­mar­ket or Asian gro­cery stores.

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