The festive season in Australia coincides with some of our
hottest weather and often when attending gatherings with friends and family it
is usual to be asked to bring along a salad. Tired of the standard fare, my
husband discovered an Asian Slaw recipe by Jill Dupleix and decided to give it
a try. He made a few changes to fit with our dietary needs and the result was
absolutely delicious. It became our salad of choice this summer and we’ve
already had multiple requests to make it again.
Aside from being tasty it is also extremely healthy. Full
of fresh vegetables, herbs and antioxidant goodness with cashews to add extra protein.
What you will need:
For the salad
- Small wombok cabbage (about 500 grams)
- Small red cabbage (about 100 grams)
- 2 medium carrots, peeled
- 1 – 2 green (spring) onions
- Snow peas (about 100 grams)
- 1 cup of coriander leaves
- 1 cup of mint leaves
- 1 cup of Thai basil leaves
- ¼ cup of roasted cashews, roughly chopped
For the dressing
- 2 teaspoons of brown sugar
- 2 tablespoons of fish sauce
- 2 tablespoons of rice vinegar
- 1 teaspoon of sesame oil
- 1 tablespoon of gluten free sweet chilli sauce
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
What you need to do:
1. Finely shred the wombok and red cabbage by cutting crosswise.
2. Use a vegetable shredder to cut the carrot into long thin matchsticks. (Alternatively use a peeler to peel long shavings and then cut them into thin strips).
3. Cut the spring onions and snow peas into long matchsticks.
4. Place the vegetables into a large bowl and toss with the herbs.
5. Add all the dressing ingredients to a dish and whisk together. Alternatively use a glass jar and shake together.
6. Just before serving, pour the dressing over the salad and toss well. Scatter the cashews over the top.
 |
| Delicious on it's own or as a side. |
Notes:
·
For a spicier salad, cut a red chilli into long
thin matchsticks and add with the vegetables.
·
If you don’t have a vegetable shredding peeler,
use a normal peeler to peel long shavings and then cut them into thin strips.
·
Dress the salad just before serving otherwise
the cabbage will go soggy.
