Preparation Time: 25-30 minutes (the chopping takes a little while)
Serves: 6 – 8

WINTER VERSION

150g macademia nuts
1/2 tsp salt )
170g (Dinosaur) kale (washed
270g red cabbage (washed)
1 mango (peeled)1 mango (peeled)
1 papaya (peeled and deseeded)
20g fresh mint leaves (washed)
20g fresh coriander leaves (washed)

SUMMER VERSION

150g macademia nuts
1/2 tsp salt
100g (Red Russian) kale + 70g lamb’s lettuce (washed)
220g baby radicchio (washed)
1 mango (peeled)
1 papaya (peeled and deseeded)
20g fresh mint leaves (washed)
20g fresh coriander leaves (washed)

DRESSING INGREDIENTS FOR EITHER VERSION OF THE SALAD:

Juice of 5 limes (100ml)
3 tbsp maple syrup
2 tsp sesame oil
1 tsp dark soy sauce
4 tbsp olive oil

INSTRUCTIONS:

Prepare the dressing in a separate small container by mixing all the ingredients together.

Finely chop the kale, cabbage OR radicchio, mint, lamb’s lettuce (if using) and coriander and toss together in a large bowl. Add the salt, nuts and dressing. Serve on a plate and add the mango and papaya as a garnish (as shown). It’s that simple.

I usually serve this salad alongside 2 other salads (usually including one potato based salad) when we have friend over, but you can also serve it as a starter or side dish for an Asian inspired meal. 

IMPORTANT: This is a big salad! If you only have 3-4 people eating, just half the amount of ingredients to create a smaller salad.

Tip 1: You can replace the kale with spinach or savoy cabbage
Tip 2: You can replace the macademia nuts with hazelnuts
Tip 3: Eat with my fab patatas!

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