Recipe courtesy of Aldi

Carrot Ribbon Asian Salad

Carrot Ribbon Asian Salad


  • 2 large Carrots, trimmed and peeled
  • 3-4 Spring Onions, trimmed and sliced lengthways into 3cm long sticks
  • 1 plump Garlic Clove, crushed
  • 1 small Red Chilli, seeded and very thinly sliced
  • 1 tbsp Lime Juice
  • 1 tbsp Cream Sherry
  • 1 tsp Dark Soy Sauce
  • 1 tbsp Specially Selected Rapeseed Oil
  • Thumb-sized piece Ginger, peeled and grated
  • Freshly Ground Black Pepper
  • 2 tbsp Flaked Almonds
  • 1 tbsp Fresh Coriander, chopped
  • 1 tbsp Fresh Mint, chopped


  • Spiralise the carrots using the ‘twister spiral cone’ and place in a serving bowl along with the spring onions.
  • Mix together the crushed garlic, chilli, lime juice, sherry, soy sauce, oil, ginger and a few twists black pepper.
  • Pour over the carrots and gently mix.
  • Toast the flaked almonds either under a grill (take care not to burn) or in a dry pan, shaking the pan to toast evenly.
  • Sprinkle over the salad and finish with a sprinkling of chopped herbs.

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