Asian Chopped Salad

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Dressing

• 2 garlic cloves crushed 

• 2 inches fresh root ginger, peeled, chopped

• 4 Tablespoons honey 

• 4 Tablespoons brown rice vinegar 

• 4 Tablespoons sesame oil not toatsed 

• 4 teaspoons vegetable oil, I used corn oil 

• 4 teaspoons soy sauce 

• ¼ teaspoon dried chilli flakes 
  

Salad

• 250 g red cabbage, cut in pieces

• 120 g kale, tough stems removed

• 1 carrot chopped 

• 1 red pepper chopped small 

• 1 yellow pepper chopped small 

• 3 spring onions cut in pieces 

• 20 g fresh coriander leaves or as you Americans say Cilantro 

• 150 g edamame beans 

• 100 g roasted peanuts, unsalted 

• 30 g sesame seeds 
  

Directions:

1. LIQUIDIZE all the dressing ingredients until smooth 
   
2. Chop all the vegs small. 
   
3. Remove the leaves of the coriander (cilantro)
   
4. Add all to a large salad bowl.
   
5. Add the edamame
   
6. Dress with the dressing 
   
7. Just before serving add the sesame seeds and nuts