Name: Asian ribbon salad
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 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; 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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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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Method:

Layer the salad ingredients on a platter.

Mix the dressing ingredients in a jar and shake well.

Serve dressing on the side.

Serve with chopsticks.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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