Cabbage and carrot salad with peanut sauce
Under R90 • Serves 6 as a side dish • Preparation time: 40 minutes
• 60ml castor sugar • 10ml sesame seeds • 1 small cabbage, thinly sliced • 3 medium-sized carrots, peeled and cut into thin ribbons or grated • ½ cucumber, peeled and cut into thin ribbons or grated • 3 stalks celery, cut into ribbons • 125ml white bean sprouts • 80g Asian salad leaves • 4 spring onions, chopped DRESSING • 30ml smooth peanut butter • 15ml soy sauce • 15ml fish sauce • 15ml lime or lemon juice • 30ml boiling water
1 Beat all the dressing ingredients, except the boiling water, together. Dilute with the water until you get a runny, but not watery, consistency. Season to taste with salt and pepper.
2 Dissolve the castor sugar in 100ml boiling water and bring to the boil. Boil rapidly, without stirring, until it becomes a light caramel colour. Stir in the sesame seeds and carefully pour the mixture onto a piece of baking paper. Allow the caramel to cool completely (it will become very hard) and break into shards. We made star shapes before ours set.
3 Mix the remaining salad ingredients together. Drizzle with the dressing and sprinkle the caramel shards on top; this makes for a wonderful sweet surprise in the salad!
Use your vegetable peeler to make the ribbons!