Asian Slaw Salad with Lime & Ginger Dressing

Method

Serve as a side dish.

1. Heat the sesame oil in a small cast iron pan, add the asafoetida and salt to release and activate – place into a mixing bowl.
2. Zest the lime then squeeze the juice into the bowl, add the spiced oil and a few grinds of black pepper.
3. Add the sliced cabbages and chopped coriander and combine.
4. Optional - Add the chilli flakes
5. In a cast iron pan, gently toast the nuts of choice, then pour over a tablespoon of maple syrup and cook for a minute – turn out onto silicone paper and cool. When cool and hard, chop the nuts to desired consistency.
6. Transfer the salad into a serving bowl and top with a small amount of the crunchy praline.

This recipe has been kindly supplied by LAURA BRIDGE.
Laura has been a professional chef for 30 years and has since studied Ayurvedic principles of cooking.

You can reach Laura at: Laura Bridge@AyurvedaAdventuress.com
And on social media using the links below.