Crunchy Wombok Salad
Tarryn Zail-Wise from yumm tastes describes this recipe as ‘a winner’ and with only 10 minutes prep time, it’s the perfect weeknight meal. The key ingredient is the award-winning Thai Zing dressing, which Tarryn makes by hand using fresh kaffir lime leaves, ginger, rice wine garlic, tamari, lime juice, rice vinegar rice bran oil and fish sauce. ‘We tear each kaffir lime leaf off the stem ourselves, which most people wouldn’t do, but it’s a labour of love and you get a lovely authentic flavour,’ explains Tarryn.Content information
- Feb 03, 2017
1/2 wombok, shredded
1/4 red cabbage, finely shredded (optional)
2 carrots, peeled, cut into fine matchsticks
1 cup bean shoots, washed and dried
1/2 cup mint leaves, washed and torn
1 cup coriander leaves, washed and torn
4 radish (optional)
1 roast chicken (optional), shredded
1 cup dry-roasted peanuts, chopped
1 cup yumm Thai Zing (to taste)
1.Combine all of the ingredients except the peanuts in a bowl. Pour over Thai Zing and toss. Sprinkle over roughly chopped peanuts and serve.
Note: You can make this without chicken or substitute rice noodles for the wombok.
Recipe kindly provided by yumm tastes