Denise says:
A different type of green salad is always useful regardless of the time of the year. I rather like these fresh vegetables and leaves mixed together with the oriental flavours of ginger and sesame oil. Serve on a buffet table as it goes well with both fish, meat of vegetarian dishes.
There are numerous types of Chinese cabbage –pak choy, bok choy, white choy sum all are suitable for this salad.
To keep the salad fresh pour over the dressing just before serving.
Preparation Time: 10 minutes
Cooking Time: 3 minutes
Serves: 6 – 8 people
Ingredients:
200g fine green beans½ Chinese white cabbage –shredded
Large bunch fresh basil –roughly chopped
Large bunch of fresh mint – roughly chopped
2 cm fresh ginger- peeled and finely chopped
3 cloves garlic- peeled and finely chopped
2 limes – juice and zest
2 tablespoons olive oil
2 tablespoons dark soy sauce
2 tablespoons sesame oil
200g Honey Roasted/ Salted cashew nuts – roughly chopped
Salt and freshly ground black pepper – to taste
Method
1)Cook the beans in boiling water for about 3 minutes until just tender. Drain and cool under cold water. Set aside.2)Put the Chinese cabbage in a large bowl with the chopped herbs.
3)Mix the ginger, soya sauce, garlic, lime juice and zest, olive oil and sesame oil together. Pour over the dressing and toss well. Season to taste.
To serve: Just before serving top with the chopped cashew nuts.