Ingredients:
300g snow peas or sugar snap peas, washed, topped and tailed
150g snake beans, trimmed and cut into 3cm lengths
200g broccoli, cut into small florets
100g bean sprouts
2 small carrots, peeled and cut into thin strips
1 tsp red wine vinegar
1/2 small red onion, finely chopped
freshly ground black pepper
1 tbsp cashew nuts
2 tsp freshly grated ginger
1 tbsp peanut or macadamia nut oil
1/2 tsp sesame oil
1 tablespoon lemon or lime juice
2 tsp grated lemon or lime rind.
Instructions:
Separately steam, boil or microwave the snow peas (or sugar snap peas), the beans and broccoli until just cooked. Refresh and cool under cold running water, drain and pat dry with paper towel.
In a salad bowl mix vinegar, onion, pepper, cashews, ginger, oils, lemon or lime juice and rind. Gently toss lightly cooked vegetables, bean sprouts and carrots in dressing and serve immediately.
Excellent with fish for a light main meal.
