Thai-ish Cabbage Salad from The First Mess Cookbook (p. 105)

 

Serves 4 – 6

Dressing:

• 3 tbs fresh lime juice
• 1 clove garlic
• 1/2″ fresh, peeled ginger finely grated with microplane
• 1 tbs maple syrup
• sriracha sauce (or other hot sauce)
• salt + pepper to taste
• 1/4 cup + 1 tbs grapeseed or other neutral flavoured oil

Salad

• 1/2 head green or red cabbage, shredded (5 cups)
• 1 large carrot, peeled
• 1 red bell pepper
• 1 large, barely ripe mango
• 3 green onions, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• salt + pepper to taste
• 1/2 cup roasted cashews or peanuts

Method

1. MAKE THE DRESSING: In a small jar with a tight fitting lid, combine lime juice, garlic, ginger, maple syrup, Sriracha, salt, pepper and oil. Shake vigorously until creamy.
2. MAKE THE SALAD: Place the shredded lettuce in a large bowl. Using a vegetable peeler, make long strips from the carrot, and add these to the bowl of cabbage. Seed and stem the pepper, cut into strips and add to the bowl.
3. Carefully cut around the large pit of the mango. After all the mango is removed, cut the fruit into long strips and add to the bowl.
4. Add the sliced green onions,. If you like, you can add the mint, cilantro and basil leaves how to the salad, or simply give them a quick chop before adding. Season the vegetables in the bowl with salt and pepper and toss to mix.
5. Pour the dressing over the salad and toss to evenly coat. Garnish the salad with the chopped cashews or peanuts. Serve immediately.