Thai cabbage salad – Food & Home Magazine
Thai cabbage salad offers a quick, scrumptious lunch with a vibrant mix of shredded cabbages, carrots, and nuts, dressed in a flavorful mixture of oils and soy. Perfect for a burst of Asian flavor!
Ingredients
- <h3>DRESSING</h3>
- 125ml vegetable oil
- 10ml sesame oil
- 30ml light soy sauce
- 60ml rice vinegar
- 15ml sugar
- salt, to taste
- <h3>SALAD</h3>
- 1 red baby cabbage, finely shredded
- 1 white baby cabbage, finely shredded
- 1 iceberg lettuce, finely shredded
- 60g mange tout, sliced into thin strips
- 3 carrots, julienned
- 4 spring onions, sliced diagonally
- 200ml fresh coriander
- 40ml sesame seeds, toasted
- 60ml slivered almonds, toasted
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