Asian Kale, Cabbage, Peanut & Mint Salad
Servings 4
Calories 403
Ingredients
- 0.5 bunch kale leaves removed from stem, finely shredded
- 0.25 green cabbage very finely shredded
- 2 lebanese cucumbers deseeded & cut into half moons
- 5 spring onions finely chopped
- 0.5 bunch Fresh coriander leaves roughly chopped
- 0.5 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
- Fresh coriander chopped (optional)
- red chilli chopped (optional)
- 0.25 cup peanut oil
- 3 tbsp rice wine vinegar
- 1 lime juice squeezed
- 1 tsp garlic crushed
- 1 tbsp 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.0.5 bunch kale, 0.25 green cabbage, 2 lebanese cucumbers, 5 spring onions, 0.5 bunch Fresh coriander, 0.5 bunch mint, 1 red chilli, 1 cup salted roasted peanuts
- For the dressing: Mix all the ingredients well and adjust to taste.red chilli, 0.25 cup peanut oil, 3 tbsp rice wine vinegar, 1 lime, 1 tsp 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).