17 Aug Oriental Salad
Oriental Salad
A crunchy salad of shredded white and red cabbage, grated carrot, red onion, PEPPADEW® Yellow Piquanté Peppers, diced chopped mango and bean sprouts dressed with a mix of soy sauce, fresh lime juice, garlic, ginger, chopped coriander, diced fresh chilli and peanut butter. Perfect topped with seared prawns, tofu or strips of seared beef.
SERVING
Serves 2-4
PREP TIME
15 minutes
COOK TIME
4-5 minutes
SERVING
Serves 2-4
PREP TIME
15 minutes
COOK TIME
4-5 minutes
Ingredients
For the salad:
- 75g red cabbage, shredded
- 75g white cabbage, shredded
- 100g carrot, peeled and grated
- 150g beansprouts
- 50g red onion, peeled and thinly sliced
- 100g mango, diced
- 50g PEPPADEW® Yellow Piquanté Peppers, sliced
- 2 tbsp fresh coriander, chopped
For the dressing:
- 2 limes, rind and juice
- 2 tbsp extra virgin olive oil
- 2 tbsp soy sauce
- 1 tbsp crunchy peanut butter
- 1 fat clove garlic, peeled and crushed
- 2 tsp ginger, grated
To serve:
- 2 sirloin steaks
Method
- Mix all of the salad ingredients together in a bowl.
- Combine the dressing ingredients together and spoon over the salad.
- Sear the steaks in a hot griddle pan for a couple of minutes each side or until cooked to your liking. Slice thinly.
- Spoon the salad into a serving bowl, top with the slices of steak and serve.
