375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched
Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped
Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.
This salad is best made the night before and will last for several days.
Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.
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