Thai salad with warm sesame and ginger dressing
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.
