serves
4
prep
30 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
difficulty
Easy
level
Ingredients
- 100 g cabbage blanched
- 100 g spinach, blanched
- 100 g long beans, cut into 6cm pieces and cooked
- 100 g bean sprouts, blanched
- 1 large red chilli, sliced
- 1 tbsp grated coconut
- 2 tbsp fried shallots
Dressing
- 2 tbsp fried shallots
- 2 tbsp garlic cloves, sliced
- 1 large red chilli, seeded and sliced
- 2 tsp sambal sereh tabia
- 3 lime leaves, very finely sliced
- 4 cm kencur, sliced
- 10-20 ml lime juice
- 1 g salt
- 1 g crushed black pepper
- 1 g white sugar
- 20 ml coconut oil
Instructions
1. Cut cabbage into pieces about 2.5cm x 1cm.
2. Combine all vegetables, chilli, grated coconut and fried shallots in a salad bowl and mix well.
3. To make the dressing, combine all ingredients and mix well in a separate bowl.
4. Mix the dressing thoroughly with the vegetables.
5. Season to taste with salt, pepper and lime juice. Serve at room temperature.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
