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Friday, 19 December 2014

Asian Style Salad of Red Cabbage, Asparagus, Capsicum with Mango

We have had so many humid days with wild storms, followed my even greater humidity. Crazy shopping days and lots of festive Xmas get togethers.
You don't tend to want to eat much, when you have a night off, and certainly it needs to be light and fresh, for me.
This salad is just that and is beautiful served over chicken breast, veal or pork cutlets or yummy just by itself.
Would be lovely with left over turkey on boxing day. You could use nectarine instead of mango
The dressing really adds to the flavour.

1/4 red cabbage finely shredded
1/4 white cabbage finely shredded
1 red capsicum finely sliced
bunch of asparagus steamed and cut into 4
1 cucumber peeled and seeded
1 mango peeled and cut into large dice
spring onions aprrox 6 chopped finely
cashews 120 grams roasted
1cup chopped  parsley
1/2  cup coriander
1/2 cup chopped mint


2 tablespoons fish sauce
4 tablespoons rice vinegar
2 tablespoons palm sugar or brown if you don't have this
2 tablespoons lime juice

You may add a small diced chilli if you would like it hot.

All the ingredients go into a saucepan on the top of the stove. Stir and heat until the sugar is melted.
Set aside.
Mix the red and white cabbage together with the asparagus, capsicum and cucumber. Toss half the parsley and coriander through.
All the ingredients for the salad can be prepared ahead and plated up and dressed at the time of serving.
When ready to plate pile the ingredients together that  you have prepared and lastly cover with the roasted nuts, mango and the remaining chopped herbs.
Spoon the dressing over making sure you get some on the meat if serving it on top. Delicious!

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