A refreshing, nutty salad that brings together the flavours of South East Asia - it goes particularly well with chicken.
Ready in 25 minutes
For the dressing
1. Put the dressing ingredients in a bowl and whisk well. Set aside.
2. For the salad, heat the oil in a small pan and fry the peanuts for 1-2 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Set aside. Add the shallots to the oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper and set aside.
3. Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.
Tip: This salad is great with grilled chicken.
© delicious. magazine
Try a dry, peppery white, such as Picpoul from southern France.
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