• 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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