Ingredients
For the vegetables:
- •250 grams (9 ounces) turnip, peeled and very thinly julienned
- •250 grams (9 ounces) red cabbage, very thinly sliced
- •250 grams (9 ounces) pineapple, cut into small cubes
- •1-2 carrots, very thinly julienned
- •1 red bell pepper, cut into thin strips
- •1 stalk celery, cut into very thin strips
- •2-3 spring onions, thinly sliced
- •Handful of mung bean sprouts
- •1 bunch fresh cilantro, minced
- •A few sprigs of fresh mint, minced
- •A few sprigs of fresh basil, minced
For the dressing:
- •100 ml (a scant ½ cup) almond butter
- •50 ml (¼ cup) lime or lemon juice
- •1 clove garlic, crushed
- •1 kaffir lime leaf
- •2.5 ml (½ teaspoon) curry powder
- •2.5 ml (½ teaspoon) salt
- •Dash of ground cumin
- •Dash cayenne pepper
- •30 ml (2 tablespoons) minced cilantro
Preparation
For the vegetables: Mix everything together in a large bowl.
For the dressing: Combine all ingredients except the cilantro in a blender. Add 200 ml (1 scant cup) water and blend until smooth and creamy. Add the fresh cilantro and mix to blend. Pour over your salad and enjoy.