Denise says:

During the High Holy days a new salad is always welcome. The weather is still quite warm and the following 2 salads survive well if made in advance and refrigerated.

Use as part of a buffet table and keep the recipes for future BBQs or picnics as they transport well.

Parev
Can be made in advance

This salad can be prepared in advance but I like to keep the dressing separate until you are ready to serve so that the vegetables stay fresh and crunchy.

Preparation Time: 15 minutes
Cooking Time: None
Serves: 6 – 8 people

Ingredients:

300g fresh bean sprouts
100g radishes- finely sliced
5 spring onions – sliced
5 carrots – grated
Bunch of fresh coriander

Dressing
Juice of 1 lime
2 tablespoons soy sauce
1 chilli – Deseeded and finely chopped
3 tablespoons sesame oil
1 teaspoon honey
100g Toasted cashew nuts – roughly chopped

Method

1) Combine the bean sprouts, sliced radishes, spring onions and carrots together. De stalk the coriander leaves and mix into the other vegetables.
2) Mix all the dressing ingredients together and refrigerate until ready to use.

To serve the stylish way: Pour the dressing over the salad and sprinkle over the toasted cashew nuts.
Tagged in: Carrots, Dinner Party, Family Cooking, Low Fat, Oriental, Shabbat, Yom Tov