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WE DID THIS AS ONE OF THE SALADS FOR ELIZA'S BIRTHDAY SUPPER, SERVED WITH A BARBEQUED ASIAN MARINADED FILET OF BEEF WITH WASABI MAYO - IT WAS YUM!

 

FOR THE SALAD - RED CABBAGE, WHITE CABBAGE, CARROT, CORIANDER, MINT, PEANUTS - I HAVE NOT PUT QUANTITIES AS YOU CAN HONESTLY PUT AS MUCH OR LITTLE OF EACH AS YOU WANT - YOU MAY ALSO CHOSE TO ADD OTHER INGREDIENTS - BEANSPROUTS WOULD BE GOOD, OR SUGAR SNAP PEAS

FOR THE DRESSING - 3 TBSPS OLIVE OIL, 1 TBSP SESAME OIL, 2 TBSPS WHITE BALSAMIC, 3 TBSPS MAPLE SYRUP, 1 TBSP SOY SAUCE, 1 CLOVE GARLIC CHOPPED, 1 TBSPS CHOPPED FRESH GINGER

 

TO MAKE THE SALAD FINELY CHOP THE RED AND WHITE CABBAGES, GRATE THE CARROT AND COMBINE IN A LARGE SALAD BOWL - THEN MAKE THE DRESSING BY PUTTING ALL THE INGREDIENTS IN A JAR AND GIVE IT A GOOD SHAKE - TO SERVE POUR THE DRESSING OVER THE SALAD, MIX WELL, THEN TOP WITH CHOPPED CORIANDER AND MINT AND A GOOD HANDFUL OF PEANUTS

IF YOU MAKE TOO MUCH SHOVE IT IN THE FRIDGE AND IT TASTES JUST AS GOOD THE NEXT DAY!

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