This recipe is a game changer for those into that Asian summer salad vibe and enjoy using fresh, seasonal vegetables in their cooking.
Recipe by advocate, Joel Bennetts.
Serves 4
Ingredients 16
Salad
1⁄2 white cabbage, finely shredded
1 carrot, peeled into ribbons
1 cucumber, peeled into ribbons
1 mango, peeled into ribbons
2 handfuls bean sprouts, rinsed
Bunch coriander, small, leaves picked, washed
1⁄2 cup mint leaves, washed
1⁄2 cup thai basil leaves, washed
2 steaks, cut of your choice, at room temperature
Dressing
2 birds eye chilli, finely sliced
4 tbsp lime juice
4 tbsp fish sauce
4 tbsp caster sugar
olive oil, for seasoning steaks
salt, for seasoning steaks
shallots, crispy, to serve, optional
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Method 5
Shred the . Peel the , , and into ribbons and place in a bowl. Rinse the . Wash and spin the , , and , then pick the leaves. Combine all the prepared vegetables, bean sprouts, and herbs in a large bowl.
Combine the dressing ingredients (, , , and ) in a bottle or jar and shake very well.
Allow the to reach room temperature, then season with olive oil and salt. Sear on high heat for 2 minutes on each side, then rest for 5-10 minutes.
Slice the and toss through the salad.
Dress liberally with the prepared dressing. (Optional: Top with crispy shallots if desired.)
