12 servings
Prep: 10 mins
A quick side dish that looks amazing!
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Ingredients (17)
4 | carrots — rainbow variety, ribbons |
2 | cucumber — ribbons |
4 | red pepper — pimento,sliced into thin robbons |
200 g | baby corn — halved lengthways |
200 g | sugar snaps — halved lengthwise |
100 g | mixed bean sprouts |
100 g | fresh coriander — roughly chopped |
COCONUT DRESSING:
3 Tbs | soy sauce |
2 Tbs | sesame oil |
3 Tbs | vinegar — rice wine |
2 | spring onion — long, very finely chopped |
1 Tbs | fresh ginger — grated |
1/4 cup | fresh coriander — finely chopped |
2 | garlic — cloves, crushed |
2/3 cup | coconut cream |
14 | Tabasco sauce — drops |
1 tsp | sugar |
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