A simple way to create a beautiful salad.
Cook Time 15 minutes | Serves 6
Siba Mtongana is the Queen of Convenience. She shows you how to make dinner in no time; and provides the kind of tips that’ll make something you whipped up in under an hour look like you’ve been slaving over the stove all day.
TIP Use a speed peeler for perfectly sliced ribbons every time.
- 100g edamame beans
- 2 large carrots, sliced into ribbons
- 1 large cucumber, sliced into thin ribbons
- 2 pimentos peppers, thinly sliced length-ways
- 100g baby corn, sliced
- 50ml bean sprouts
- 50ml coriander
- 25ml soy sauce
- 15ml sesame oil
- 25ml rice wine vinegar
- 1 long spring onion, finely chopped 7ml fresh ginger, grated
- 30ml coriander, finely chopped
- 1 clove garlic, crushed
- 80ml coconut cream
- 2ml (7 drops) Tabasco sauce
- Pinch of sugar, to taste
Bring a large saucepan half- filled with water, to the boil. Place a colander over the pot to create a steamer and place the edamame beans inside. Cover with a lid and steam for 5 minutes. Set aside to cool slightly, then remove the beans from their shells.
Layer the salad ingredients on a platter. Toss slightly.
Mix the dressing ingredients in a jar or jug and shake or stir well. Drizzle over the salad just before serving.
Recipes from Siba Mtongana’s Welcome to My Table – Available Soon!
Images Let’s Cook That Book