Print Recipe Thai salad with warm sesame and ginger dressing Serves: 4 Cooking Time: 20 mins Ingredients 4 baby marrows, julienned 4 carrots, julienned ½ head red cabbage, thinly sliced 1 Granny Smith apple, julienned 5cm fresh ginger, peeled and julienned 1 green chilli, seeded and julienned a handful of fresh mint, chopped a handful
TO DRINK: A creamy, oaked chenin blanc has both pear and nutty characters, and its richness will complement the creamy remoulade
A filling and tasty salad that’s great on its own for a light lunch or served as a side dish to meat, chicken or fish