Guest guest Posted June 27, 2007 Report Share Posted June 27, 2007 Indonesian Emerald Salad By Cait , inspired by Twelve Months of Monastery Salads, by Brother Victor-Antoine d’Avila-LaTourette (Harvard Common Press, 2004). This tempting and super-healthy recipe is the perfect vehicle for the gorgeous head of Chinese cabbage I scored at our local Farmers’ Market last weekend. A little shredded coconut and lime juice, immune-boosting garlic, and refreshing mint leaves combine with the cabbage and some carrot and onion to make a salad fit for an Indonesian paradise. SIMPLE SOLUTION: INGREDIENTS Dressing1/3 cup hazelnut oil1/4 cup fresh lime juice2 teaspoons organic sugar1 garlic clove, mincedPinch of cayenne pepperSalt to taste Salad1 bunch watercress, stems trimmed1 small head Chinese cabbage, leaves trimmed and cut in to thin strips3 medium-sized carrots, peeled and grated1 medium onion, sliced thinly12 fresh mint leaves, shredded finely1/3 cup shredded coconut 1. Whiz dressing ingredients in a blender until smooth. Allow to sit for an hour or two for the flavors to develop. 2. Place salad ingredients in a large salad bowl and mix well. Pour dressing over salad and toss to coat evenly. Serves 6. Got a little couch potato? Check out fun summer activities for kids. Quote Link to comment Share on other sites More sharing options...
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