Honeyed Peanut Ribbon & Crunch Salad Recipe | Abel & Cole
Honeyed Peanut Ribbon & Crunch Salad
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Prep: 15 mins
Cook: 5 mins
Gorgoues carrot & courgette veg ribbons paired with sweet crunchy sugar snap peas, a morish salty & sweet Asian dressing and crunchy toasted peanuts.
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Ingredients you'll need
  • A 100g bag of sugar snap peas
  • A 100g tub of alfalfa sprouts
  • A handful of peanuts
  • 1 tbsp tamari
  • 1 lime
  • 2 tbsp honey
  • A thumb of ginger
  • 1 carrot
  • 1 courgette
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Tumble your peanuts into a baking dish with a pinch of salt. Pop in the oven once it’s hot. Roast 10 mins or till golden and fragrant.

  • 2.

    Run a veg peeler along the length of your carrots and courgettes to create thin ribbons. When you get the centre, just nibble or finely chop the rest.

  • 3.

    Mix the ribbons with your sugar snap peas and sprouts.

  • 4.

    In a small bowl , whisk the juice and zest of your lime, 1 tbsp tamari, 1 ½ tbsp honey and 1 tbsp freshly grated ginger (peeled first).

  • 5.

    Toss the salad with your dressing. Crush the peanuts with the bottom of a jam jar. Scatter of the salad and serve.

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