Asian Ribbon Salad

  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 to 12 servings
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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


  1. For the salad: Layer the carrots, peppers, cucumbers, baby corn, snap peas, sprouts and cilantro on a platter.
  2. 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.
  3. Serve the salad with the dressing on the side.