Thai salad with warm sesame and ginger dressing – Food & Home Magazine

Ingredients

• 4 baby marrows, julienned
• 4 carrots, julienned
• ½ head red cabbage, thinly sliced
• 1 Granny Smith apple, julienned
• 5cm fresh ginger, peeled and julienned
• 1 green chilli, seeded and julienned
• a handful of fresh mint, chopped
• a handful of fresh coriander, chopped
• 25g (¼ cup) roasted peanuts, roughly chopped
• 125ml (½ cup) fresh coconut
• shavings, to serve
• WARM SESAME AND GINGER DRESSING
• 1 stalk lemon grass (white part only), finely chopped
• 1 green chilli, seeded and chopped
• 30ml (2 tbsp) fish sauce
• 30ml (2 tbsp) lime juice
• 60ml (¼ cup) sesame oil
• 30ml (2 tbsp) brown sugar
• 1 garlic clove, chopped
• 1cm fresh ginger, peeled and chopped
• 15ml (1 tbsp) sesame seeds, lightly toasted