Recipe from Kitchen.

I’ve made a number of salads for this project now and this one definitely leaves the biggest impression on the tongue. The chilli and ginger dressing leaves a tongue-tingling taste with each bite.

I used tortilla chips here (labelled in the book as the alternate to wonton wrappers) purely because I am sadly not within close reach of an Asian supermarket, plus I already had an opened bag of tortillas in the cupboard.

These, along with the salted peanuts, give great crunch to the salad. It really is a salad for the senses as it delivers on taste, texture, smell and sight (those colours!). It’s even a delight on the touch senses as I used my hands when tossing the ingredients together, it really does do it all.

A new takeaway from this week is learning what julienneing is, and how you do it. (Cutting into very fine strips, and carefully!).