Shredded Asian Salad

by October 21, 2016 0 comment
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From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas

A lovely idea for any seasonal veggies, all crispy and gorgeous!

 

To make the dressing:

1 bunch fresh mint leaves, finely chopped

1 small knob (about 1 cm) fresh root ginger, peeled and finely grated

1 Tbsp (15 ml) fish sauce

2 tsp (10 ml) brown sugar

zest and juice of 2 lemons

3 Tbsp (45 ml) rice wine or apple vinegar

 

Shake together all the ingredients in a jar. Refrigerate.

 

To make the salad:

½ small red cabbage

½ small white cabbage

1 bunch spring onions

2 firm, greenish mangos

1 pineapple

2 red onions

2 large cucumbers

2 sticks celery

4 Tbsp (60 ml) toasted sesame seeds

a few coriander leaves

small red chillies, chopped (optional)

a handful of raw peanuts

 

Finely slice the red and white cabbages. Slice the spring onions diagonally.

Peel and cut the mangos and pineapple into matchsticks and slice the onions. Deseed and slice the cucumbers. Finely slice the celery.

 

Add the dressing and toss with the sesame seeds, coriander, chillies and peanuts.

 

Serves 8–10

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