Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Superfast Sunday
Print
Total:
20 min
Active:
20 min
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Salad:
  • 4 large or 8 small rainbow carrots, sliced into ribbons
  • 4 pimento red peppers, sliced into thin ribbons
  • 2 large cucumbers, sliced into thin ribbons
  • 200 grams (7 ounces) baby corn, halved lengthways
  • 200 grams (7 ounces) sugar snap peas, halved lengthwise
  • 100 grams (3.5 ounces) bean sprouts
  • 100 grams (3.5 ounces) fresh cilantro leaves, roughly chopped
Coconut Dressing:
  • 2/3 cup coconut cream
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sugar
  • 2 cloves garlic, crushed
  • 2 spring onions, very finely chopped
  • 14 drops Tabasco sauce

Directions

For the salad: Layer the carrots, peppers, cucumbers, baby corn, snap peas, sprouts and cilantro on a platter.

For the dressing: To a jar, add the coconut cream, cilantro, soy sauce, vinegar, sesame oil, ginger, sugar, garlic, spring onions and Tabasco. Cover and shake well.

Serve the salad with the dressing on the side. 

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Cucumber Ribbon Salad

Zucchini Ribbon Salad

Recipe courtesy of Alton Brown

Asian Shrimp Salad

Recipe courtesy of Padma Lakshmi

Asian Salad

Recipe courtesy of Haylie Duff

Grilled Zucchini Ribbon Salad

Recipe courtesy of Michael Chiarello

Simple Asian Fruit Salad

Recipe courtesy of Aida Mollenkamp

On TV

So Much Pretty Food Here