asian
vegetable salad
Salad
2 medium carrots,
julienned
7 smallcherry tomatoes, halved
1 cucumber, peeled and sliced into l6mm (1/4 inch)
half moons
2 spring onions, chopped
Dressing
1 teaspoon miso
paste
1 tablespoon mirin
1 tablespoon rice vinegar
1 clove garlic, minced
½ teaspoon ginger, minced
1/8 teaspoon cayenne pepper
In a medium bowl combine all the salad ingredients.
In a separate bowl
mix together the dressing ingredients and pour over the salad. Leave to stand
for at least half an hour before serving.
SERVES 2 POINTS 0
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