RECIPE

Asparagus, Snow Pea & Wombok Salad

Prep

20 mins (+ 10 mins marinating time)

Cooking

Difficulty

Easy

Serves

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
¾ cup (105g) unsalted roasted peanuts, chopped

Shallot dressing

¼ cup (60ml) soy sauce
⅓ cup (75g) caster sugar
6 limes, rind finely grated, juiced
⅓ cup (55g) finely chopped shallots
2 tbs minced lemongrass

Method

To make the shallot dressing, whisk the soy sauce, sugar, lime rind and ⅔ 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.
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.
Just before serving, add ¾ 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.
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.

NUTRITION INFORMATION (per serve)
Energy 768kJ/Cals 184 Protein 7g Fat 8g Sat Fat 1g Sodium 722mg Carb 18g Sugar 15g Dietary Fibre 7g

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