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THAI CABBAGE SALAD
SERVES 4
INGREDIENTS
- 1 red baby cabbage
- 1 white baby cabbage
- 1 pkt mange tout
- 1 iceberg lettuce
- 1 pkt of julienned carrots (3 medium carrots)
- 1 pkt spring onions
- ½ cup toasted sesame seeds
- ¾ cup coriander, chopped
- ¼ cup toasted slivered almonds
DRESSING
- ½ cup vegetable oil
- 2 tsp sesame oil
- 2 tbs light soy sauce
- 4 tbs rice vinegar
- 3 tsp sugar
- salt to taste
METHOD
- Shred cabbages and lettuce finely. Slice mange tout into thin strips.
- Julienne carrots and slice the spring onions at a slant.
- 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.Mix the salad ingredients
and dressing together and garnish with the coriander, sesame seeds
and almonds and serve immediately.
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