We just did the grocery shopping, so I had a fridge full of fresh ingredients to pick bits and pieces from to make a salad. It was so good that I’m making it for dinner again this week! It’s crunchy and light but still very filling. And I love the combination of peanut, soy and chilli – unbeatable flavours. The fig is a key ingredient here, we just happened to buy 6 of them because they’re in season and so cheap! Happy coincidence.
You’ll end up with heaps of leftover dressing, which would be yummy on just about anything. You could pretty much use whatever fresh veggies you have on hand… shaved or grated carrot would be good, as would finely sliced mushrooms… whatever, just don’t skimp on the cabbage and fig.
And we bought 6 herb pots and a chilli tree – yay! Harissa is on its way…
Shaved cabbage and fig salad (serves as many as you like – these measurements made one big lunch and an entire jar of dressing – either way, salads are pretty forgiving when it comes to measurements)
- 2 big leaves of Chinese cabbage, shredded finely
- Handful of bean sprouts
- 1 snowpea, sliced finely
- 1 asparagus spear, shaved (potato peeler does the job)
- About 1/8 capsicum (yellow or red), sliced finely
- Handful fresh basil, chopped
- 1 fresh fig, halved and sliced finely
- Small handful of roasted salted peanuts, for serving
- 1/4 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey (or agave, depending on your stance regarding vegans and honey)
- 1 tsp grated ginger
- 4 small red chillis, minced (Picked off the chilli tree, yay! You could use a tsp dried chilli here)
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- Toss salad ingredients in a big bowl, or if you’re just making it for one, and you’re lazy like me, layer on a plate.
- Shake dressing ingredients in a jar until completely mixed, and for one serve of salad, use 3-4 tbsp – tossed with salad or drizzled.
- Top with peanuts and brace yourself for a saladgasm.