Crunchy Red Cabbage Salad with Mango, Papaya.
Cook time: NA | Prep time: 15 mins | Serves: 6-8
Ingredients
½ red cabbage, grated with cheese grater
1 small Spanish onion, finely diced
½ cup fried shallots, plus extra to garnish
1 cup roasted peanuts, roughly chopped, plus extra to garnish
¼ cup (60 ml) light soy sauce
2 tablespoons maple syrup
2 cm piece ginger, finely grated
1 lemon, juiced
1 mango, thinly sliced into cheeks
½ papaya, diced
Basil leaves, to garnish
Coriander leaves, to garnish
Method.
1. To make the dressing, whisk together the soy sauce, maple syrup, ginger and lemon juice in a small bowl until combined.
2. Pour the dressing over the cabbage mixture and toss gently to coat. Wipe the edges of the dish clean, then arrange the mango slices and papaya on top, fanning the fruit for a layered look.
3. Finish with extra fried shallots and peanuts, and garnish with basil and coriander leaves. Season with sea salt and freshly cracked black pepper. Serve immediately.
NOTES:
– Prepare the cabbage and onion ahead of time and refrigerate until ready to serve. Add the dressing and fruit just before serving.
– The dressing can be made up to three days in advance and stored in a glass jar in the fridge.
