Asian Kale, Cabbage, Peanut & Mint Salad
Asian Kale, Cabbage, Peanut & Mint Salad
Rate this RecipeIngredients
- 1/2 bunch kale leaves removed from stem, finely shredded
- 1/4 green cabbage very finely shredded
- 2 lebanese cucumbers deseeded & cut into half moons
- 5 spring onions finely chopped
- 1/2 bunch coriander leaves roughly chopped
- 1/2 bunch mint leaves roughly chopped
- 1 red chilli large, very finely chopped (use 2 if you like spice)
- 1 cup salted roasted peanuts roughly chopped
- coriander leaves chopped (optional)
- red chilli chopped (optional)
- 1/4 cup peanut oil
- 3 tablespoons rice wine vinegar
- 1 lime juice squeezed
- 1 teaspoon garlic crushed
- 1 tablespoon brown sugar or caster sugar
Instructions
- Place the kale in a large bowl and massage it with your fingers for 1–2 minutes to soften the leaves. Add the cabbage, cucumber, spring onion, coriander, mint, red chilli and roasted peanuts.1/2 bunch kale, 1/4 green cabbage, 2 lebanese cucumbers, 5 spring onions, 1/2 bunch coriander, 1/2 bunch mint, 1 red chilli, 1 cup salted roasted peanuts
- For the dressing: Mix all the ingredients well and adjust to taste.red chilli, 1/4 cup peanut oil, 3 tablespoons rice wine vinegar, 1 lime, 1 teaspoon garlic
- Pour the dressing over the salad and toss to coat. You may not need all the dressing – pour over a little at a time and toss the salad until it is just coated (not drenched).
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