Ingredients
- 400 g pointed cabbage (approx. 2 minis or half a ‘regular’ cabbage)
- 2 carrots (approx. 200 g)
- 1 chili pepper
- 1 lime (scrubbed)
- 3 tbsp mayonnaise
- 1 tbsp sesame oil
- ½ tbsp Japanese soy sauce
- ½ tbsp Thai fish sauce
- 2 tbsp black sesame seeds
- 15 g fresh coriander
Author of this recipe
Preparation
- Remove the outer leaves of the pointed cabbage if necessary and then slice the remaining cabbage into thin strips. Peel the carrot and coarsely grate it. Remove the green stem and the seeds from the chili pepper and then slice it into thin strips. Put everything in a bowl.
- Grate the green zest of the lime and then squeeze the lime to obtain the juice. Put the zest and the juice into a dish and add the mayonnaise, sesame oil, soy sauce, fish sauce and 1 tbsp of water. Stir until it becomes a smooth dressing and then mix into the salad. Sprinkle with the sesame seeds and coriander leaves.
