I know that we’re not out of the woods yet… our spring has a fickleness about it, that is known to throw us back into wintery weather with little warning, at any given time. We’re still a few weeks away from predictable warmth and sunshine.
Rather encouragingly though, this past weekend has seen us while away the lunch hour outside on our back deck with a rather different style of food than in the months gone by. No more of the heavy, comfort-giving winter fare. With the onset of spring my body seems to unsurprisingly be craving the freshness and lightness of salads, grilled meat and fresh fruit.
Asian-Infused Salad | Gather and Graze
- ¼ Red Cabbage
- 1 Medium Fennel Bulb
- 3 Spring Onions/Green Shallots
- 1 Medium Red Capsicum/Sweet Pepper
- Large handful fresh Coriander
- 1 Cup Roasted Unsalted Cashew Nuts
Thinly slice the cabbage, fennel and spring onions. Dice the capsicum. Chop rather roughly the coriander (including the stalks) and also the cashew nuts. Combine all these ingredients together in a bowl and toss through as much of the dressing below as required. Top with a few extra chopped cashew nuts.
- ¼ Cup Vegetable Oil
- ¼ Cup Mirin (or Rice Wine)
- 1 Tablespoon (Salt-Reduced) Soy Sauce
- 1 Tablespoon Sesame Oil
- Thumb-size piece Fresh Ginger (finely grated)
- A good squeeze of lemon juice
- A couple of grinds of Sea Salt and Pepper
- 1 Tablespoon Sweet Chilli Sauce (optional)
Whisk all ingredients together in a bowl until completely combined. Adjust the amounts of soy sauce and lemon juice, as required.