(serves 4)
1 tbsp peanut oil
dash sesame oil
3 carrots, grated on a box grater (mind your knuckles!)
handful red cabbage, grated
handful white cabbage, grated
handful baby kale, chopped
handful bean sprouts
handful mint leaves, chopped
handful fresh coriander, chopped
handful peanuts, chopped
dressing: 2 tbsps fish sauce, juice of a lime, 1 tsp sugar, shaken
Now, simply heat the oil in a wok or large skillet, and throw in all the vegetables up to the mint. Saute till slightly soft. If you don’t want liquid in the bottom, spoon it out, but otherwise pour into a large bowl and add all the rest of the ingredients and toss well. LOVELY. Especially with lamb chops. Go on, don’t be intimidated. They’re tiny, delicate, and from Green Valley not too expensive, and everyone can gnaw.
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[…] Warm Asian Handful Salad 06/21 […]
June 21st, 2010 at 7:55 am