Thai cabbage salad

Thai cabbage salad

This makes a scrumptious salad for a quick lunch.

Recipe by Sue Greig
Photograph by Graeme Borchers
Styling by Anna Montali

Thai cabbage salad

Serves: 6
Cooking Time: 15 mins

Ingredients

  • DRESSING

  • 125ml vegetable oil
  • 10ml sesame oil
  • 30ml light soy sauce
  • 60ml rice vinegar
  • 15ml sugar
  • salt, to taste
  • SALAD

  • 1 red baby cabbage, finely shredded
  • 1 white baby cabbage, finely shredded
  • 1 iceberg lettuce, finely shredded
  • 60g mange tout, sliced into thin strips
  • 3 carrots, julienned
  • 4 spring onions, sliced diagonally
  • 200ml fresh coriander
  • 40ml sesame seeds, toasted
  • 60ml slivered almonds, toasted

Instructions

1

Mix the dressing ingredients together and thin down if necessary with a little water. Depending on how large your salad ingredients are, you may need to double the dressing recipe.

2

Mix the salad ingredients and dressing together, and garnish with the coriander, sesame seeds and almonds. Serve immediately.

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