Sesame Carrot Ribbon Salad​ 

4 radishes, sliced paper thin

2 carrots, peeled and cut into ribbons

2 spring onions, finely shredded lengthways

½ cup chopped roasted peanuts

2 tbsp black sesame seeds

Dressing: ¼ cup lime lemon juice

1 tbsp rice vinegar

1 tbsp soy sauce or tamari

2 tsp fish sauce

1 tsp soft brown sugar

1 tsp sesame oil

1 tsp grated fresh ginger

½ tsp finely chopped long red chilli

salt and pepper to taste

To make the dressing shake all ingredients together in a small jar to combine. Can be chilled for up to a week if needed. To make salad combine radishes, carrots and spring onions in a serving bowl. Add the dressing and toss lightly to combine. Top with peanuts and black sesame seeds to serve. 

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