Mint - Paul Bloxham's Asian Cabbage Salad

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* Exported from MasterCook *

 

Paul Bloxham's Asian Cabbage Salad

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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FOR THE SALAD:

1/2 savoy cabbage -- finely shredded

1/2 white cabbage -- finely shredded

2 carrots -- cut into matchsticks

1 small bunch mint leaves -- picked

1 small bunch Thai basil leaves -- picked

1 small bunch coriander leaves -- picked

FOR THE VINAIGRETTE:

150 milliliters grapeseed oil

3 banana shallots -- finely sliced

2 stalks lemon grass -- finely chopped

2 Thai bird's eye chillies -- finely sliced (2-3)

2 tablespoons soy sauce

4 limes -- juice only

50 milliliters rice wine vinegar

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds -- to garnish

freshly ground salt and pepper

 

Combine all the salad ingredients in a bowl and mix well. Heat the

grapeseed oil in a saucepan. Remove from the heat and stir in the shallots,

lemongrass and chillies.

 

Gradually pour in the soy sauce, lemon juice, vinegar and sesame oil. Put

the vinaigrette back over the heat and bring to a simmer, then pour over the

cabbage mixture to coat and wilt the leaves. Finally sprinkle the salad

with toasted sesame seeds and serve straight away.

 

Source:

" Cook Vegetarian! Issue 2 - December 2008 - January 2009 "

Copyright:

" Maze Media (2000) Ltd "

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Per Serving (excluding unknown items): 1698 Calories; 157g Fat (78.5%

calories from fat); 10g Protein; 87g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 2135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4

Vegetable; 2 Fruit; 31 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 4.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0