Asparagus, Snow Pea & Wombok Salad

Asparagus, Snow Pea & Wombok Salad

Ingredients:
6 cups thinkly sliced wombok (chinese wombok)
1 bunch asparagus woody trimmed, thinly sliced diagonally
200 grams snow peas, strings removed, thinly sliced lengthways
1 continental cucumber, halved lengthways, seeded, thinly sliced diagonally
1 carrot, peeled, cut into long matchsticks
250grams cherry tomatoes halved
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1/4 cup unsalted roasted peanuts chopped

Shallot Dressing:
1/4 cup soy sauce
1/3 cup caster sugar
6 limes, rind finely grated, juiced
1/ cup fnely chopped shallots
2 tbsp minced lemongrass

Direction:
1. To make the shallot dressing, whisk the soy sauce, sugar, lime rind and 2/3 cup lime juice in a large bowl until sugar dissolves. Add shallots and lemon grass. Set aside for 10 mins to develop the flavours. Season with salt
2. Meanwhile in a separate large bowl, combine the wombok, asparagus, snow peas, cucumber, carrot, tomatoe, three-quarters of the coriander, three quarters of the mint and half the peanuts
3. Just before serving, add 3/4 cup of the dressing to the wombok mixture. Season with salt and toss to combine. Season with more salt or lime juice, if needed.
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

Recipe is from Coles Magazine November 2019 Free Magazine Issue