Donal Skehan shares his favourite spiralized salad recipe in anticipation of our upcoming “An audience with Donal Skehan” event on September 6th, at which ALL guests will be gifted a Kenwood spiralizer!
INGREDIENTS
For the dressing:
- 1 tsp caster sugar
- zest & juice of 1 lime
- 3 tbsp fish sauce
- 1/2 red chilli, finely chopped
For the salad:
- 1 carrot
- 1 cucumber
- 3-4 shallots, finely sliced
- 1 red chilli, finely sliced
- Large handful of beansprouts
- Large handful of peanuts, toasted
- A good handful of mint leaves
Related: Donal Skehan’s dos and don’ts for hosting a successful dinner party
YOU’LL NEED
- Spiralizer
- Medium bowl
- frying pan
- Pestle and Mortar
METHOD
- For the dressing, whisk together the caster sugar with the zest and juice of the lime and fish sauce until the caster sugar has dissolved. Add in the red chilli and whisk through. Toast the peanuts in a dry frying pan until golden and then remove from the pan and bash roughly in a pestle and mortar.
- Attach one carrot to the machine and twist that handle! Do the exactly same with the cucumber and you should be left with long vegetable noodles. Put all the vegetables in a large mixing bowl and add in some finely sliced shallots, finely sliced red chilli and a handful of bean sprouts and some fresh mint leaves. Pour over the dressing and give it a good toss to combine.
- Serve it up with some more mint leaves, peanuts and a little chilli for extra spice and colour!
Join us for an evening with Donal Skehan at the Alex Hotel on Thursday, September 6 to celebrate the launch of his brand new book – Meals in Minutes.
WHEN Thursday, September 6
Drinks & canapés from 6.30pm
WHERE The Alex Hotel, Dublin
TICKETS €45*
*Including a Kenwood spiralizer worth €59.99 & treats for ALL guests!
#IMAGEXDonalSkehan
To book tickets, click here and for all enquiries call 01 271 9609