This recipe is inspired from the Thermomix Everyday Cookbook…
While the family ‘feasted’ and I do mean ‘ feasted’ on home cooked Naan bread and a yellow split pea coconut curry – I feasted on this salad – which honestly, once you are raw, this is indeed a total meal and a good one at that!
OK I did steal a bite of the Naan dipped in a wee bit of curry 🙂
2 garlic cloves, minced
1cm cube ginger, minced
3 sprigs coriander, chopped
1 long red chilli, finely chopped
2 Tbsp. Tamari
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar
1 Tbsp. freshly squeezed lemon juice
1 Tsp. dark agave nectar
Combine together all ingredients in a food processor or whisk by hand.
For the salad
1/3 cup coriander leaves
1cm cube ginger, peeled
300g red cabbage roughly chopped
1/2 red capsicum, deseeded and roughly chopped
100g freshly sprouted mung beans
In a food processor, chop and combine all ingredients except mung beans. Or by hand finely shred cabbage, coriander and capsicum, mince the ginger.
Add mung beans.
Mix well together in a large bowl.
Putting it together
Pour the dressing over the salad and combine. Serve immediately or place in a dehydrator at 115 degrees for 1 hour to soften.
Nom Nom Nom…