Ingredients
- 1 medium unripe mango, peeled and cut into thin julienne
- 300g red cabbage, shredded
- 1 medium carrot, cut into thin julienne 1 medium cucumber, cut into thin julienne
- 1 tbsp vegetable oil
- 1 tube (80g) lemongrass paste
- 1 tbsp grated ginger
- 3 cloves garlic, chopped
- Finely grated rind and juice from 3 limes
- 1⁄4 cup (60ml) olive oil
- 1 tsp fish sauce
- 1 tbsp honey
- 1 can (270ml) coconut cream
- 1⁄2 cup (125ml) thickened cream 1⁄2 pomegranate, seeded
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Method
- Combine mango, cabbage, carrot and cucumber in a medium bowl.
- Heat oil in a medium non-stick frying pan over medium-high heat; cook lemongrass, ginger and garlic until aromatic. Divide mixture in half; reserve one-half. To the other half, add rind, lime juice, olive oil, fish sauce and honey; mix until well combined. Pour over the mango and vegetable mixture and mix well.
- Arrange salad on a large round serving dish.
- Scoop only the top solids from the can of coconut cream and transfer to a bowl (reserving coconut liquid for another use.) Whisk with cream, drizzle over salad and scatter with pomegranate seeds and remaining lemongrass mixture.
- Top the salad with small dollops of reserved lemongrass mixture and scatter pomegranate seeds.
Recipe notes
- Store leftover coconut cream in an airtight container in the fridge for three days or in the freezer for up to three months.
Featured appliance
Appliance notes
Siemens are a true reflection of quality engineering and sleek design. This cooktop is indicative of the German sensibility for which Siemens are revered. Intended as a seamless extension of your kitchen benchtop, this cooktop is a low-profile, stylish appliance that is no slouch when it comes to superbly functional and flexible cooking.
This recipe pairs beautifully with Army of Grapes Riesling 2021, sourced from Naked Wines.
