Asian salad with soy & sesame dressing
15 min cooking time
1 lime, scrubbed
4 tbsp Carbonell Grapeseed Oil
1 tbsp Japanese soy sauce
2 tbsp sesame seeds, toasted
1 bunch coriander, roughly chopped
1 bunch radishes, quartered
Grate the zest from the lime, and squeeze the juice. Cut the cucumber into slices, then cut the slices into strips. Grate the carrot in a food processor or with a grater.
Blend Carbonell Grapeseed Oil, soy sauce, 1 tablespoon of lime zest, 1 tablespoon of lime juice and sesame seeds. Season with salt and pepper. Mix the dressing with the cucumber, carrot, coriander, radish and watercress.
To make a complete meal combine with 250g cooked noodles, 4 tablespoons of cashews and 1 extra tablespoon of oil.