Limes are back…
In this HOT weather, what better way to celebrate the return of limes (with the exception of an icy cold Mojito of course ;)) than an Asian Slaw!!
You can pour an Asian style dressing on nearly ANY SALAD and call it an Asian Salad. So let the below be a guide, as long as you have fresh mint or coriander don’t be afraid to get creative with all your other salad ingredients – use what you have in the fridge (and what is in season!).
Here’s 4 different ways to serve; TOP WITH YOUR FAVOURITE PROTEIN… ie. cashews, marinated tofu, thinly sliced omelette and garnish with a slice of lime:
- 1. Just as it!
- 2. On a bed of soba or vermicelli rice noodles
- 3. Wrapped in rice papers (great for lunchboxes too) instead of pouring on the dressing, use it for a dipping sauce
- 4. Asian fried rice – into a hot wok with 1 Tbsp oil fry your favourite protein and 1.5 cups cooked rice… once heated toss in the salad and the dressing for just 2 minutes (just long enough to heat) – serve immediately (NOTE: keep your mint/coriander out of the salad and toss through fried rice just before serving)
Whichever veges you use – ensure you slice them nice and finely (no chunks!)
SALAD INGREDIENTS
Slice and toss together in a large bowl
- 2 x Lebanese cucumbers, halved and deseeded (see pic)
- 1 bunch Shallots (or 1 x red onion)
- 2 Carrots (julienned)
- 2 sticks Celery
- 1 large Capsicum – green or red, deseeded
- 1 bunch Mint or Coriander (or both is great!)
- 1/2 Wombok(Chinese) Cabbage – or, if cabbage is unavailable I shred a bunch of bok choy or baby spinach instead – which adds a darker green colour and that always makes me happy :))
- 1/4 cup Seed and Nut mix (gently toasted and then cooled)
DRESSING
- 3 Tbsp fresh Lime juice
- 3 Tbsp Sesame Oil
- 1.5 Tbsp Tamari
- 1 tsp honey
- 1 or 2 cloves of crushed Garlic
- 1 Tbsp grated Ginger
- 1 deseeded Chilli (optional!)
Put all the dressing ingredients into a jar, put on the lid and give it a good shake.
Great as a dressing or a dipping sauce!