Zesty Raw Asian Sunshine Salad
‘Tis the season for lovely fresh salads. During the cooler months we tend to be drawn towards warming dishes, roasted vegetables and hearty stews, but once the weather improves there is nothing more refreshing than a bowl full of nourishing goodness, even better if you can eat it alfresco! Salad doesn’t have to be all iceberg and soggy tomatoes. Inspired by some of the flavours I enjoyed during my trip to Asia, I created this zingy little number. It is the perfect accompaniment to meat, fish or simply on its own. If you make a big batch of it you can keep it for a few days and the flavours just intensify. I prefer to make this a few hours in advance so that the flavours can marinate the vegetables, or longer if you can, but it’s equally tasty made just before you eat it.
- 1 carrot
- 1 courgette
- 1 red pepper
- 5 florets of broccoli
- 1 medium sized chilli
- 1 tbsp soy sauce
- 1 tbsp tahini
- Juice of two limes, plus the zest of 1
- Large bunch of roughly chopped coriander
- Large handful of roughly chopped cashew nuts
- Salt and pepper to season
- Once you have chopped and spiralized all your vegetables you literally just put them into a bowl along with the chilli. Mix the lime juice, zest, tahini and soy sauce in a dish and pour over the vegetable mix. Give it a really good stir so that all the vegetables are coated with the dressing and then add the coriander. Taste test and add salt and pepper to your taste. Allow to marinate for as long as you can and serve with the chopped cashew nuts over the top.