- 2 tbsp extra-virgin olive oil
- 1 tbsp lime juice
- 1 baby cos lettuce
- 1 small carrot, peeled, grated
- 2 green onions, thinly sliced
- 1 cup beansprouts, trimmed
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 1 long red chilli, chopped
- 2 tbsp chopped roasted salted peanuts
1. Place oil and lime juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Remove outer leaves and core from lettuce. Separate leaves. Wash and pat dry with a tea towel. Roughly chop. Place lettuce, carrot, onion, beansprouts, mint, coriander and chilli in a bowl. Add dressing. Toss to combine. Sprinkle with peanuts. Serve.
9am - 5pm mon-thurs |
|
| +27 (0) 79 910 0682 | |
| [email protected] | |
| 250 Tuohyvale Road, Muldersdrift. Cape Town |
