Iki siol ne baisiai isivaizdavau, ka galima nuveik su melynu/raudonu kopustu, o ir balta vargu ar kada esu pirkus. Rauginti kopustai yra vieninteliai, kas is kopustu mums atsitinka. Iki praejusios savaites atsitikdavo. Iki ES Magazine Rachel Khoo su vietnamietiskom salotom is savo virtuves islindo.
Nesikankinau ieskodama zaliu mangu, tiko toks koki turejau - prinokes ir geltonas :) Krevetes su trupuciu druskos pakepiau ant sveisto, nes man taip jos turi daugiau skonio, o visa kita taip kaip parasyta:
Serves 4
1 large green mango
¼ red cabbage
1 handful of Thai basil
1 handful of mint
4 tbsp toasted peanuts, chopped
20 cooked tiger prawns, peeled
1 red chilli, deseeded and sliced
For the dressing:
60ml lime juice (roughly 3 limes)
1 tbsp fish sauce (nam pla)
3 tsp sugar
1 red chilli, deseeded and sliced
Make the dressing by whisking together all the ingredients in a bowl.
Peel the mango, then slice lengthways down the cheeks using a mandolin to cut into 5mm pieces. When you reach the stone, slice down the two narrow sides of the mango. Line up the slices of mango on top of one another, about six at a time, and cut lengthways into thin matchsticks. Repeat with the remaining slices. Remove the outer leaves of the red cabbage and the tough stem. Slice with a mandolin to get thin threads of cabbage. Roughly chop the herbs and toss with the cabbage and mango in a large bowl. Dress the salad, tossing in the peanuts (leaving some for final garnish).
Cut the prawns in half and scatter over the salad. Add the red chilli slices and a few more sprigs of herbs and the remaining peanuts to garnish.