Curtis Stone's asparagus, snow pea and wombok salad
After a side to impress your guests this festive season? Curtis Stone's asparagus, snow pea and wombok salad is one to add to your menu. It’s fresh, crunchy and tossed in a flavoursome shallot dressing.
Serves
8
Prep
20m
Note: + 10 mins marinating time
Cooking
0m
Ingredients
- 6 cups (300g) thinly sliced wombok (Chinese cabbage)
- 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
- 200g snow peas, strings removed, thinly sliced lengthways
- 1 continental cucumber, halved lengthways, seeded, thinly sliced diagonally
- 1 carrot, peeled, cut into long matchsticks
- 250g cherry tomatoes, halved
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 3/4 cup (105g) unsalted roasted peanuts, chopped
Shallot dressing
- 1/4 cup (60ml) soy sauce
- 1/3 cup (75g) caster sugar
- 6 limes, rind finely grated, juiced
- 1/3 cup (55g) finely chopped shallots
- 2 tbs minced lemongrass
Method
STEP 1
To make the shallot dressing, whisk the soy sauce, sugar, lime rind and 2/3 cup (160ml) lime juice in a large bowl until sugar dissolves. Add shallots and lemongrass. Set aside for 10 mins to develop the flavours. Season with salt.
STEP 2
Meanwhile, in a separate large bowl, combine the wombok, asparagus, snow peas, cucumber, carrot, tomatoes, three-quarters of the coriander, three-quarters of the mint and half the peanuts.
STEP 3
Just before serving, add 3/4 cup (185ml) of the dressing to the wombok mixture. Season with salt and toss to combine. Season with more salt or lime juice, if needed.
STEP 4
Transfer the salad to a large serving platter. Sprinkle with the remaining coriander, mint and peanuts. Serve immediately with the remaining dressing on the side.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
