Geo’s Asian Salad


I love asian flavours and tend to season a lot of our meat with asian spices so what better to go with that than an asian cabbage salad.

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Asian Salad
  • 1/4 red cabbage (optional – just for colour)
  • 1/4 white cabbage finely sliced or wombok cabbage
  • 2 carrots, peeled, cut into thin matchsticks ( or use a grater or Julienne slicer)
  • 1/2 cup fresh Vietnamese mint leaves or normal mint!
  • 1/2 cup fresh coriander leaves
  • 1 cup sliced snow peas
Dressing
  • 60ml (1/4 cup) fresh lime juice (1 lime)
  • 1 tsp organic pure maple syrup or other similar sweetener (optional)
  • 2 T fish sauce
  • 2 T rice wine vinegar
  • 4 green shallots, ends trimmed, thinly sliced (optional)
  • 1-2 fresh red birdseye chilli, de-seeded, finely chopped (depending on desired heat)
  • 1 garlic clove, finely chopped or 1 tsp garlic powder
Method

Dice, chop and julienne (or however you prefer) all the salad ingredients into a large salad bowl. Do not dress the salad. This will keep for up to a week in the fridge if covered in the fridge. Dress the salad on the plate instead.

For the dressing, juice the lime, finely dice all other ingredients and pour into a salad dressing container you will serve with and/or you can keep in the fridge for later. Serve with my lime asian meatballs.

TIP: If you make double the dressing you should have enough for later in the week when you want more salad.
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2 thoughts on “Geo’s Asian Salad

  1. Pingback: Coconut Chicken Nuggets or Rissoles – you decide! | just think food

  2. Pingback: Paleo Lemongrass & Kaffir Lime Meatballs | just think food

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