• 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 of fresh coriander, chopped
    • 25g (¼ cup) roasted peanuts, roughly chopped
    • 125ml (½ cup) fresh coconut
    • shavings, to serve
    • WARM SESAME AND GINGER DRESSING
    • 1 stalk lemon grass (white part only), finely chopped
    • 1 green chilli, seeded and chopped
    • 30ml (2 tbsp) fish sauce
    • 30ml (2 tbsp) lime juice
    • 60ml (¼ cup) sesame oil
    • 30ml (2 tbsp) brown sugar
    • 1 garlic clove, chopped
    • 1cm fresh ginger, peeled and chopped
    • 15ml (1 tbsp) sesame seeds, lightly toasted

    Instructions

    1

    For the dressing, heat the lemon grass, chilli, fish sauce, lime juice, sesame oil, brown sugar, garlic, ginger and sesame seeds in a small saucepan until the sugar dissolves, about 5 minutes. Leave to infuse for 10 minutes.

    2

    For the salad, combine the baby marrows, carrots, cabbage, apple, ginger, chilli, mint, coriander and dressing and toss well.

    3

    Sprinkle with the nuts and serve withthe fresh coconut shavings.

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