Asparagus, Watercress, And Carrot Salad With Thai Flavors


2 tablespoons Lime juice
2 tablespoons Fish sauce
2 teaspoons Granulated sugar
1 Small clove garlic , minced or pressed through garlic press (about 3/4 teaspoon)
1 Small jalapeño chile , minced
2 Medium carrots , peeled and cut into thin matchsticks (about 1 1/2 cups)
1 tablespoon Peanut oil or vegetable oil
1 pound Asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below)
6 ounces Watercress (1 large bunch), washed, dried, and stemmed (about 6 cups)
1/4 cup Chopped fresh mint leaves
1/3 cup Chopped unsalted roasted peanuts , toasted in small dry skillet over medium heat until lightly browned and fragrant, about 6 minutes


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