Asian Ribbon Salad – Siba Mtongana

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.

SALAD

  • 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

DressingĀ 

  • 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

Welcome To My Table – Siba Mtongana

Welcome to My TableĀ is vibrant, flavoursome and full of bold, brilliant colours, and new ingredients to explore!

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