13 Aug Recipe | Rainbow Salad
300g green beans, trimmed
3 bunches rainbow carrots, trimmed, halved lengthways
1 bunch radishes, trimmed, thinly sliced
1 small red onion, thinly sliced
180g baby leaf salad mix
¼ cup vegetable oil
1 large lime, juiced
1 tbs grated ginger
2 tsp caster sugar
½ tsp ground white pepper
½ cup toasted cashews, chopped
micro herbs, to garnish
Thinly slice beans using a small sharp knife. Blanch beans and carrot in boiling water for 2 minutes until just tender. Drain and refresh in iced water. Drain and transfer to a large bowl. Add radish, onion and salad mix. Toss to combine. Transfer to a serving platter.
Whisk oil, lime juice, ginger, sugar and white pepper in a jug. Add to salad. Top with cashews and micro herbs to serve.