Asian Crunch Salad with Sesame Ginger Dressing

Ingredients · per serving

• 100 g Red cabbage
• 150 g White cabbage
• 1 lime Lime
• 1 tsp Toasted sesame seeds
• 80 g Carrot
• 1 clove Garlic
• 1 tbsp Honey or maple
• 80 g Ripe mango
• 1 tbsp Rice vinegar
• 60 g Edamame (shelled)
• 20 g Cashews
• 1 tbsp Fresh ginger
• 1 tsp Sesame oil
• 1.5 tbsp Soy sauce
• 2 tbsp Tahini
• 30 g Crispy chow mein noodles
• small handful Fresh coriander
• 2 stalks Spring onion

Instructions

1. Shred cabbage thin (red + white if you have both for colour). Julienne carrot. Cube mango. Slice scallion.
2. Whisk dressing: tahini (or peanut butter) + soy + rice vinegar + sesame oil + grated ginger + minced garlic + honey/maple + lime juice + 2 tbsp warm water. Should be pourable but creamy.
3. In a big bowl combine cabbage + carrot + edamame + mango + scallion + coriander.
4. Pour HALF the dressing over, toss vigorously.
5. Top with crispy noodles + sesame seeds + cashews + extra coriander.
6. Serve remaining dressing on the side. Eat fast — noodles soften in 10 min.

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