Summer is coming and this is exactly the kind of dish that we will be eating over and over and over again. Light, refreshing and packed full of veggies. It is so easy to change up or make a bit fancier by switching your meat or adding noodles. Make up a big batch of the veggies and it will just get better and better as the week goes on. This is the stuff that summer lunchtime dreams are made of.
Ingredients
¼ red cabbage or ½ wombok, finely shredded
1 bag bean sprouts
1 large, red capsicum, julienned
1 red onion, thinly sliced
2 large carrots, peeled and grated or julienned
2 lebanese or one telegraph cucumber, peeled and finely sliced
1 small head broccoli, cut into florets and blanched
Leaves from 1 bunch washed coriander
1/3 cup toasted cashews, chopped
Dressing
1 long, red chilli, finely chopped
1 clove garlic, crushed
Finely chopped stems from 1 bunch washed coriander
Juice 1 lime
2 tsp sesame oil
1 Tbs olive oil
1 tsp sugar
1 Tbs fish sauce
Method
Pound all of the ingredients for the dressing in a mortar and pestle or blitz in a small food processor.
Mix all of the salad ingredients together with the dressing in a large bowl.
Add some grilled chicken or beef, pulled pork, crispy cooked mince, shredded omelette and/or rice noodles to turn this into a complete meal. If you are feeling really decadent serve a great pile of salad topped with some slow cooked crispy pork belly.
Tatum xx
