Mary Berry's Sticky Ginger Chilli Dressing - 235ml

Simply stir through some noodles and thinly sliced vegetables to create a delicious Asian inspired salad, or generously drizzle over meat or fish for an ideal marinade.

Shake well before use.

Shredded mango, carrot and cucumber salad with Mary Berry's Sticky Ginger and Chilli Dressing

Serves: 2 as a light lunch, or 4 as an accompaniment
Prep: 12 minutes

2 spring onions
1 large slightly under-ripe mango, peeled, stoned and julienned
1 large carrot, shredded with a mandolin or coarsely grated
cucumber, shredded with a mandolin or coarsely grated
75 g mangetout, thinly sliced diagonally
4 tbsp Mary Berry Sticky Ginger & Chilli Dressing
1 tbsp salted peanuts, roughly chopped
1 tbsp coriander leaves, roughly chopped

1. Cut the spring onions into 8 cm lengths, then slice thinly lengthways. Transfer to a bowl of iced water and leave to crisp and curl for 10 minutes.
2. Drain and dry the spring onion then toss with the mango, carrot, cucumber, mangetout and dressing in a serving bowl.
3. Sprinkle with chopped peanuts and coriander and serve straight away.

Cooks tip
This salad makes a refreshing accompaniment to satay skewers and other Asian barbecued meats. You can replace the chopped peanuts with toasted sesame seeds if you prefer.

Glass Bottle

Full Product Name:
A salad dressing made with rice vinegar, rapeseed oil, soy sauce, ginger and chilli.

Storage:
Store in a cool, dry place. Once opened, refrigerate and consume within 7 days.

Usage:
11 Servings

Distributor:
RH Amar,
Turnpike Way,
High Wycombe,
HP12 3TF.

Mary Berry's

Along with her daughter Annabel, Mary Berry started recreating family recipe dressings and sauces to sell to consumers and in 1994 the Mary Berrys range was launched. For the mother and daughter team it was about delivering top quality dressings and sauces, using the very best ingredients.

For more inspiration go to: www.maryberrysfoods.co.uk
or email us at: info@maryberrysfoods.co.uk
RH Amar,
Turnpike Way,
High Wycombe,
HP12 3TF.