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Ingredients
- ¼ white radish (peeled and shaved into ribbons with a vegetable peeler)
- 4-5 finely sliced red radishes
- 1 carrot (peeled and shaved into ribbons with a vegetable peeler)
- 2 finely sliced purple eschallots
- ¼ of a shredded Chinese cabbage (wombok)
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp peanut oil
- 1 1/2 tbsp sour cream
- sea salt and black pepper
- ¼ cup snipped chives,
- torn leaves of 4 sprigs mint
- torn leaves of 6 sprigs of coriander
Method
Combine ¼ white radish (peeled and shaved into ribbons with a vegetable peeler) with 4-5 finely sliced red radishes and one carrot (peeled and shaved into ribbons with a vegetable peeler) in a large bowl. Add 2 finely sliced purple eschallots and ¼ of a shredded Chinese cabbage (wombok) and toss to combine.
For the dressing
Combine 1 1/2 tbsp each of lemon juice, extra virgin olive oil, peanut oil and sour cream in a small bowl and add sea salt and black pepper. Whisk until smooth.
Dress salad, toss gently and add ¼ cup snipped chives, torn leaves of 4 sprigs mint and torn leaves of 6 sprigs of coriander and toss well.
To serve
Great with T-bone steaks and jacket potatoes.
