Asian Salad

I made this salad last week. I think it would have looked better in a black bowl, but if you can get past the fact it doesn't look amazing, it did taste sooooo good, it could happily be a lunch on its own. I think mint is herb de jour at the moment but does make everything taste summery and what's not to love about that?

Here's what's in it:

• Asian cabbage - slice as finely as you can
• Chopped honey-roasted peanuts (I used honey roasted because they were on the bench, but as it so happened, they were a great)
• Fresh peas - raw
• Celery - diced to about same size as the peas
• Grated carrot - to save it being complete anemic - you could add red pepper too if you like
• Loads of chopped mint
• Spring onions, skinny slices
• Lots of sesame seeds

For the dressing, in a jar:

• A good slug of sesame oil
• A small splash of tamari (or soy)
• A drizzle of fish sauce
• A big squeeze of lime juice
• As much chili as you care for - or not
• Some crushed garlic
• Some minced ginger - again, if you like it

Optional extras:

• Some like the crunchy bite of a packet of noodles
• Fresh chopped coriander
• Vietnamese mint (kinda tastes like mint and coriander to me!)
• A squirt of honey in the dressing if you don't use honey-roasted peanuts

And if you can't be bothered making dressing, buy the Thai dressing at the supermarket in the Asian section - it's not bad! But I'd still recommend some sesame oil as well.

Just in whatever portions you like to your tastes. Give it a good shake and pour on.

We had it with grilled pork steaks but it's also be yum with chicken. Works for the 'no carbs after 3pm' kick Geoff and I are currently enduring.