Summer Cabbage Salad with Satay Sauce
Any leftover dressing will keep for several days in the fridge, delicious drizzled over a pan-grilled chicken breast.
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
Ingredients
summer cabbage, 650g approx.
2 red peppers, 400g approx.
a bunch of spring onions
2 ripe mangoes, 400g approx.
½ a cucumber, 175g approx.
freshly squeezed juice and zest of 2 limes
flaky sea salt and freshly ground black pepper and maybe a little sugar#
For the satay dressing:
Makes 250ml
110g peanut butter (we use Meridian brand)
1 garlic clove, crushed
2 tsp grated fresh ginger
½ tsp fresh turmeric powder
½ tsp Tabasco
2 tsp toasted sesame oil
2 tbsp soy sauce
1 tbsp runny honey
freshly squeezed juice of ½ lemon
110ml coconut milk (we use Thai Gold brand)
lots of fresh mint leaves
a handful of toasted salted peanuts, 400g approx.
Method
First make the dressing. Put all the ingredients into a food processor or blender, pulse until smooth. Cover and allow to stand for 30 minutes at room temperature to allow the flavours to blend. (Add a little more coconut milk if it’s too thick).
Quarter the cabbage, remove the core and thinly slice crosswise. Toss into a large bowl.
Seed the peppers, dice the flesh into 7mm-10mm and add to the cabbage with the sliced white and green parts of the spring onions.
Peel the ripe mango, slice off the chunks and dice into 7mm cubes. Cut the cucumber into quarters lengthwise and then into 7mm slices at an angle.
Add both to the bowl with the lime zest. Season with flaky sea salt and freshly ground black pepper.
Best served immediately, otherwise, cover and refrigerate.
Just before serving, sprinkle on most of the dressing and the juice of 1 lime, toss gently but thoroughly. Taste, add more dressing and lime juice and adjust the seasoning adding a little sugar if necessary.
Turn into a wide salad bowl, add lots of fresh mint leaves and crunchy peanuts.
