This recipe is extra flavorful if you thinly slice every ingredient so they absorb the dressing. A mandoline is the perfect tool for slicing the vegetables extremely thinly, but don’t worry if you don’t have one; you can use a vegetable peeler instead. When we have time, we massage the cabbage and carrots slices with some lemon juice and olive oil before assembling the slaw. For a nut-free version, use tahini instead of almond butter.
– 1⁄2 smallhead (about9oz/250g) red cabbage, cut into thin strips
– 9 oz (250 g) pineapple, peeled, cored, and cut into small pieces
– 2 carrots, very thinly sliced using a vegetable peeler
– 1 red bell pepper, cut into thin strips
– 1 celery, thinlysliced
– 2–3 scallions (spring onions), cut into thin strips
– 1 handful of sprouts
– 1 handful of cilantro (coriander), chopped
– 1⁄4 handful of mint, chopped
– 1⁄4 handful of basil, chopped
– 1 tablespoon black sesame seeds
For the dressing:
– 1⁄2 cup (4floz/120g) almond butter
– 1⁄4 cup (2floz/60ml) limejuice
– 1clove garlic
– 1 kaffir limeleave
– 1⁄2 teaspoon curry powder
– 1⁄2 teaspoonseasaltflakes
– 1⁄4 teaspoon ground cumin
– a pinch of cayenne pepper
– 2 tablespoons chopped cilantro (coriander)
For the dressing, put all the ingredients, except the cilantro (coriander), into a blender with 1⁄2 cup (4 fl oz/120 ml) water and blend until smooth. Add the cilantro and blend for another a few minutes. Set aside.
Put all the vegetables and herbs into a bowl and mix together well. Pour the dressing over the salad and give it a little massage with your hands so everything is well coated. Serve.
OUR ADVICES: :
Even though it says it is for 4 people, it’s a very generous recipe and perfect for at least 6 (8 or 10 if it’s a starter). 1/2 stick of celery would have been enough in our opinion, cut into very thin slices! As for the Kaffir lemon leaf, by all means try and find it – we couldn’t and it was delicious without it, so ..