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| Pic: BRC |
After a super busy weekend spent chained to the stove feeding all the people passing through our house for lunches and birthday celebrations (my husband's), it's really, really nice to have a lovely quiet, boring Monday and to get back to normal.
It was fun, but let's just say I'm not doing it again for a long, long, long, long time.
But one of the highlights - on Saturday I made the Thai Asian salad featured in the book The Cake the Buddha Ate - Quiet Food from the Buddhist Retreat Centre in KwaZulu Natal. It's a beautiful book - full of lovely vegetarian food and quiet images of the centre and its surrounds. And the salad was brilliant.
To Thai For - Asian Salad
3 cups red cabbage, finely shredded
2 cups baby cabbage, finely shredded
4 carrots, grated
1 punnet mange tout, blanched and finely sliced
1 bunch spring onions, sliced
2 cups lettuce, finely shredded
1 green chilli, finely choppped
fresh coriander and roasted cashew nuts to garnish
Dressing
75ml vegetable oil
30ml soya sauce
5ml sesame oil
100ml rice vinegar
15ml lime juice
10 ml sugar
salt and white pepper.
Whisk the dressing ingredients together; combine the salad ingredients.
Pour the dressing over the salad, mix and refrigerate for 30 minutes.
Garnigh with fresh coriander and cashews before serving.
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