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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A delicate little salad to crunch on. From New Zealand Taste. Ingredients:
1/4 chinese cabbage, thick central rib removed (or savoy cabbage) |
1 carrot, peeled and halved, crosswise |
4 radishes |
1/2 cup sugar, snaps |
1 tablespoon chopped mint |
4 drops sesame oil |
5 teaspoons peanut oil |
1/2 lemon, juice of |
1/2 teaspoon salt |
1 tablespoon toasted sesame seeds |
Directions:
1. Cut cabbage into 1cm-wide strips, then across into short lengths. Rinse and refrigerate for at least 10 minutes, and up to 1 hour.
2. Slice the carrot into thin ribbons using a mandolin, or a sharp knife. Place these in iced water. Cut radishes into thin slices. Place all vegetables in a wide mixing bowl. Add chopped mint.
3. Whisk sesame oil, peanut oil, lemon juice and salt together to make a dressing. Adjust seasoning to taste.
4. Toss salad with dressing, pile into small bowls, scatter sesame seeds on top and serve immediately.
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