The name and adaptation of this recipe comes from one of Yotam Ottolenghi’s amazing vegetarian creations. Yotam likes to make this ‘slaw’ as he calls it, with caramelised macadamia nuts and lots of papaya, green cabbage, mint and coriander. Not being a fan of caramelising ingredients due to the high quantity of butter and sugar used, I decided to opt for a relatively small amount of peanuts and raw shallots. You could serve this salad naked, or with vermicelli noodles like myself to make it more filling. Definitely a summer salad for the hot steamy Brisbane weather!
INGREDIENTS
Dressing
- the juice of 2 small limes
- 1 large garlic clove, finely chopped
- 1/4 teaspoon dried chilli flakes
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons sesame seeds
- 2 tablespoons water
- 150g rice vermicelli noodles
- 1/2 a red cabbage, washed & finely shredded
- 2 large carrots (around 300g), finely grated
- 1 medium mango (around 100g), diced
- 2 spring onions, finely chopped
- 2 tablespoons fresh basil / coriander, torn
- 1/4 cup roasted unsalted peanuts
- Optional- 1 ripe avocado, diced
METHOD
1. To make the dressing, whisk all the ingredients in a small bowl.
2. Fill a large heatproof bowl with boiling hot water and place the raw vermicelli in it. Leave to sit for 5 minutes, then drain well with cold water. Place the cooked vermicelli in a large serving bowl and toss the red cabbage, carrot, mango, spring onion, basil, peanuts, dressing and avocado, if using, in the bowl. Serve cold.
Serves / 4
Total Preparation time / 15 minutes
Total Cooking time / max 10 minutes
x Emily
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