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 🙂

Ingredients:

The dressing

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…

Ally x