Crunchy Asian Salad with Cabbage, Mango, Carrot and Tamarind Sauce
Ingredients
For Tamarind Sauce:
- 2 tablespoons tamarind paste
- ⅔ cup avocado oil or sunflower oil or any vegetable oil
- ⅓ cup cream coconut milk (for cooking)
- black pepper to taste
- 2-3 tablespoons maple syrup (add more according to your liking)
- 6 tablespoons fresh lemon juice (about 2 small-medium size lemons)
For Salad:
- 2 cups red cabbage , thinly shredded
- 1 cup green cabbage , thinly shredded
- ½ cup carrots shredded
- ½ - 1 mango , thinly sliced
- 3 tablespoons cilantro leaves , add more according to your liking
- 3 tablespoons mint leaves , add more according to your liking
- 3 tablespoons unsalted roasted peanuts , add more according to your liking
Method
- In a mixing bowl or salad dressing jar: Add tamarind paste, avocado oil, coconut milk, maple syrup, fresh lemon juice. Shake well. Add maple syrup and black pepper to taste.
- In a salad serving bowl: mix together shredded cabbage, mango, carrot, cilantro, mint, drizzle with tamarind sauce and top with unsalted roasted peanuts.