ORIENTAL SALAD

Preparation Method :

• Break the vermicelli into small strands. Heat a wok and dry-fry the vermicelli until lightly golden.
• Remove from the pan with a slotted spoon and set aside until required.
• Using a sharp knife or food processor, shred the Chinese leaves (cabbage) and wash with the bean sprouts.
• Drain thoroughly and place the leaves and bean sprouts in a large mixing bowl.
• Thinly slice the radishes. Trim the mange tout (snow peas) and cut each into 3 pieces.
• Cut the carrot into thin matchsticks. Add the sprouting beans and prepared vegetables to the bowl.
• Place oranges, sesame seeds, honey, sesame oil, hazelnut oil in a screw-top jar and shake until well-blended.
• Pour over the salad and toss.
• Transfer the salad to a serving bowl and sprinkle over the reserved vermicelli before serving.