Crunchy Asian Salad

I love crunchy salads and I love Asian flavours, so this salad is a perfect

combination. The fresh vegetables provide a wonderful texture while the dressing

provides just enough spice without being overpowering. This pairs well with seafood, poultry and meat or can be eaten on its own.

Ingredients:

• 1 cup macadamia nuts

• 1 tbs coconut oil, melted

• 1 tsp sea salt

• 2 ¼ cups shredded Chinese/ napa/wombok cabbage

• 5 snow peas/mangetout, sliced

• 1 large carrot, julienned

• 1 red capsicum/pepper, thinly sliced

• 1 cucumber, seeds removed, thinly sliced

• 1 large handful coriander/ cilantro leaves, washed and leaves picked

• 1 large handful Vietnamese mint leaves, washed and leaves picked

dressing

• 1 tsp grated ginger

• ½ long red chilli, finely minced

• 1 lime, juice and rind

• 1 tbs apple cider vinegar

• 1 tbs sesame oil

Instructions:

Pre-heat the oven to 180C/350F. Line a baking tray with baking paper. Place the macadamia nuts in a bowl and cover with the melted coconut oil and sea salt. Stir to combine.

Place the macadamia nuts on the baking tray and bake for 10 minutes or until golden. Remove from the oven and cool. Once cool enough to handle, chop roughly and set aside.

Meanwhile, place the cabbage, snow peas/ mangetout, carrot, capsicum/pepper, cucumber, coriander/cilantro and mint in a large bowl. Stir to combine.

In a separate bowl, mix all of the dressing ingredients together.

When ready to serve, pour the dressing over the salad and stir to combine. Top with the chopped macadamia nuts.

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Recipes from The Healthy Gut