Cab­bage and car­rot salad with peanut sauce

Home (South Africa) - - QUICK FOOD -

Un­der R90 • Serves 6 as a side dish • Prepa­ra­tion time: 40 min­utes

• 60ml cas­tor sugar • 10ml sesame seeds • 1 small cab­bage, thinly sliced • 3 medium-sized car­rots, peeled and cut into thin rib­bons or grated • ½ cu­cum­ber, peeled and cut into thin rib­bons or grated • 3 stalks cel­ery, cut into rib­bons • 125ml white bean sprouts • 80g Asian salad leaves • 4 spring onions, chopped DRESS­ING • 30ml smooth peanut but­ter • 15ml soy sauce • 15ml fish sauce • 15ml lime or le­mon juice • 30ml boil­ing wa­ter

1 Beat all the dress­ing in­gre­di­ents, ex­cept the boil­ing wa­ter, to­gether. Di­lute with the wa­ter un­til you get a runny, but not wa­tery, con­sis­tency. Sea­son to taste with salt and pep­per.

2 Dis­solve the cas­tor sugar in 100ml boil­ing wa­ter and bring to the boil. Boil rapidly, without stir­ring, un­til it be­comes a light caramel colour. Stir in the sesame seeds and care­fully pour the mix­ture onto a piece of bak­ing pa­per. Al­low the caramel to cool com­pletely (it will be­come very hard) and break into shards. We made star shapes be­fore ours set.

3 Mix the re­main­ing salad in­gre­di­ents to­gether. Driz­zle with the dress­ing and sprin­kle the caramel shards on top; this makes for a won­der­ful sweet sur­prise in the salad!

Use your veg­etable peeler to make the rib­bons!

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.