Spicy Shredded Carrot, Sprout & Cashew Salad Recipe

Ingredients

100g cashews
500g carrots
200g French beans
250g cherry tomatoes
A bunch of spring onions
100g mixed bean sprouts
3 garlic cloves
A thumb of ginger
2 chillies
A handful of mint, leaves only
A handful of coriander, leaves only
3 limes
3 tbsp vegan fischy sauce
2 tbsp sugar

Prep: 25 mins | Cook: 5 mins

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Method

1. Warm a small dry pan over a medium-high heat. When the pan is hot, scatter in the cashews. Cook the cashews for 4-5 mins, tossing occasionally, till toasted on the outsides. Slide the cooked cashews into a heatproof bowl and set aside.

2. Peel the carrots and thinly slice them into matchsticks. Trim the ends off the green beans and slice them into ½cm-thick pieces. Trim the spring onions and thinly slice them. Halve the cherry tomatoes. Slide the carrots, beans, spring onions and tomatoes into a large salad bowl. Scatter in the bean sprouts and the cooled cashews. Pop to one side.

3. Peel and grate the garlic cloves and the ginger. Finely chop the chillies. Pick the mint and coriander leaves off their sprigs and finely chop them. Slide the garlic, ginger, chillies and herbs into a small bowl. Grate in the lime zest and squeeze in the juice. Add 3 tbsp fischy sauce and pour in 2 tbsp sugar. Swirl in 2 tbsp oil and stir to combine.

4. Fold the dressing through the crunchy salad. Taste and add more fischy sauce or sugar, if needed. The salad should be sweet, sour, salty and spicy. Divide the salad between plates and serve straight away.