Delicious, refreshing, so tasty and easy to prepare - this is a real winner. It can be served as a spicy salad or without any chilli so it's very versatile.
Preparation time: 10 minutes
1 pepper (red or yellow) sliced
1 packet of mangetout or peas topped and tailed
1 large carrot either sliced really finely or shaved with a vegetable peeler
2 scallions chopped
1 tablespoon rice wine vinegar
1 tablespoon groundnut oil (or olive oil)
1 tablespoon fish sauce (nam pla)
1 tablespoon brown sugar
1 inch piece ginger minced
1/2 red chilli (more or less to your taste) finely chopped and seeds removed
Garnish : Toasted sesame seeds
1. Prepare and combine vegetables.
2. Whisk all the dressing ingredients together (I usually make 4 times this amount and keep in fridge for couple of weeks). It's quicker to put everything into a chopper or food processor if you like your dressing smooth.
3. Sprinkle toasted sesame seeds to taste. In a dry hot pan put 2-4 tablespoons sesame seeds and stir constantly for about 1 minute until just toasted. Pour into a cool bowl immediately and store in an airtight jar if you have too much.