This makes a scrumptious salad for a quick lunch.
Recipe by Sue Greig
Photograph by Graeme Borchers
Styling by Anna Montali
Thai cabbage salad
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.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
