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This salad originally appeared in the Fresh cookbook, published in 2011, but it’s one I come back to again and again. What makes it craveable is that every bite is slightly different and every bite is absolutely delicious.
It has an unexpected element with the fried garlic in olive oil that is poured hot over the cabbage. With the spiciness of the sambal oelek and brightness from the cilantro and lime, it hits all the flavour notes that you’re looking for. If you can’t get pea sprouts, just sub any kind of microgreen or even some baby arugula.
Serves 1 as a meal or 2 as a side
Executive Chef + Partner
|3 cups (150 g)||finely sliced napa or savoy cabbage|
|2 tbsp (15-20 g)||finely sliced red onion|
|2 tbsp||olive oil|
|3||cloves garlic, finely sliced|
|1/4 tsp||sea salt|
|1 tbsp||freshly squeezed lime juice|
|2 tbsp (20 g)||toasted peanuts|
|1 tsp||sesame seeds|
|1/2 tsp||sambal oelek|
|8 (75 g)||grape tomatoes, quartered|
|1/2 cup (20 g)||chopped pea sprouts|
|1/2 cup (8 g)||chopped cilantro|