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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Paleo Lemongrass & Kaffir Lime Meatballs

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lime-meatballsMy signature dish

This idea came to me as I was experimenting with asian meatballs. Asian is my favorite food and I love playing with the flavours! These meatballs are crazy yummy, just try them. This is a double mixture, but you will need it, trust me.

  • 1kg pork or chicken mince
  • 8 approx kaffir lime leaves
  • 2 stick lemongrass finely diced (white part)
  • 2 T sesame oil
  • 2 T fish sauce
  • 2 eggs
  • 2 T coconut flour
  • 2 tsp garlic powder
  • salt and pepper (at least 1 tsp of each)

Blend lemongrass & lime leaves with the fish sauce and sesame oil, or if you don’t have a blender, finely dice and mix. (Or mortar and pestle) If chopping finely, try bashing the lemongrass first (I use my cocktail muddler) and I roll the Lime leaves before chopping for a finer dice.
Mix all the ingredients together in a large bowl and roll them into balls on some baking paper.  Fry the meatballs in a hot pan with coconut oil until just golden then pop in a 180° C oven for 5-10min to finish off. Times will vary between ovens. Serve with veg of choice, or see my Asian cabbage salad.

Note: If short on time, I just spoon bits of mixture into a hot pan to fry up with coconut oil, not as pretty, but still tastes good!