Spicy chilli and coriander dressing

When we go to Wagamama we usually can’t resist the chilli squid with dipping sauce. As I am always on the look out for low calorie lunches (go away muffin top, go away!!) I came up with this very simple idea. I put a whole pack of raw beansprouts into a serving bowl, pour over some of this homemade spicy chilli and coriander dressing and munch away. It is crunchy, sweet, sour and hot… and rather good. Leftover dressing can be put in a screw top jar and stored in the fridge for a few days. Of course you could add some cherry tomatoes, avocado – well, anything that you particularly like…

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Ingredients for my version of the Wagamama dressing: 

  • Teaspoon caster sugar (or more if you like the sweetness)
  • 2 tbsp white wine vinegar
  • Half long red chilli, finely chopped
  • Half garlic clove, finely chopped
  • Thumb size piece fresh root ginger, peeled and finely chopped
  • 2 tbsp chopped fresh coriander

 

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