Carrot and Sugar Snap Salad


1 tbsp hoisin sauce
juice of ½ lime
2cm / ¾in fresh ginger, peeled and grated
200g sugar snap peas, thinly sliced
3 carrots, coarsely grated
½ small bunch coriander, roughly chopped


  1. Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
  2. In a large bowl, mix the sugar snap peas, carrots and coriander.
  3. Pour over the dressing to coat and mix.


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