APPLE, CABBAGE & MINT SALAD
SERVES 6 HANDS-ON TIME 30 MINUTES
4 green apples, sliced into julienne
sticks
2 large avocados, peeled and sliced
into slivers
1 small lemon
½ Chinese cabbage, thinly sliced 1 leek, thinly sliced, or 5-6 spring
onions, thinly sliced
1 bunch mint, washed carefully, and
leaves separated and put aside 1 bunch coriander, washed carefully
and set aside
1 cup pistachio nuts, shelled
CORIANDER & PINE NUT MAYONNAISE
¼ cup olive oil ½ cup pine nuts 1 cup fresh coriander
2 teaspoons grated fresh ginger 2 tablespoons lemon juice 6 tablespoons water
1 small garlic clove, peeled
Salt and pepper, to taste
1. Make the mayonnaise by combining all ingredients in a blender and blend until thick and creamy – as it stands, it will get thicker. Refrigerate until needed.
2. In a large bowl, combine the apple and avocado, and squeeze the lemon juice over to stop them discolouring while you prepare the rest of the salad.
3. Add the cabbage and leek or spring onion. Top with the mint, coriander and pistachios just before serving with the mayonnaise.