Thai-slaw

Is it not always the case with hot weather that you spend months moaning about the cold and when the heat finally arrives you're sick of it within days? With this temperature rise comes the craving for al things cool and refreshing i.e. Thai-slaw! This refreshing and tasty salad requires minimum time around a stove (it can get way too heated at times) and no meat (thus avoiding meats sweats!. It also makes a great accompaniment to a light meat dish (if your daring enough).  

Inspired by http://www.simplecomfortfood.com/2013/05/13/thai-coleslaw.

Serves 4 

 Ingredients:  

2 handfulls bean sprouts 

3 large carrots 

4 spring onions 

1/2 cucumber 

2 red peppers 

1 radicchio 

1 kohlrabi 

1 handful fresh mint 

2 handfulls fresh coriander 

1/2 lime for zest   

1 handful fresh cashew nuts 

Dressing: 

2 limes juiced 

1tbsp tamarind paste 

1 tbsp fish sauce 

1 tbsp brown sugar 

1 tbsp sesame seed oil 

1/2 green chilli finely chopped 

a few cashews finely chopped  

1 tsp grated ginger 

Method: 

1. Firstly using a mandolin (but not necessary, will just take longer using a knife) chop the peppers, carrots and the peeled kohlrabi. Once this is all in strips add to a large mixing bowl. 

2. Peel the cucumber and remove the seeds in the centre, then chop into slices and add to the bowl along with the bean sprouts then put to one side.

3. For the dressing place all ingredients into a pestle and mortar and mix till combined. Have a taste and adjust if needed. 

4. Chop the radicchio into strips and add to the mixing bowl along with the dressing. Toss it all together and leave to one side. 

5. Heat a dry pan and add the coarsely chopped cashews for around 3mins, tossing occasionally until lightly toasted and then set aside to cool. 

6. Add the lime vest and coarsely chopped coriander and mint to the salad then place into the serving bowl, finely sprinkling the toasted cashew nuts over the top.