Cabbage, mushroom, cashew and gai larn salad with tamarind dressing
|1 Tbsp||Sesame oil|
|1 tsp||Sea kelp|
|1 splash||Vegetable oil|
|1 bunch||Gai lan|
|½ cup||Roasted cashew nuts|
- Remove the core from the cabbage. Slice the leaves into wide strips. Heat the sesame oil in a fry pan, add the cabbage and sprinkle with kelp. Stir occasionally until the leaves have softened - about 5 minutes. Remove the cabbage then add the dressing ingredients to the pan. Warm, while stirring to dissolve the sugar, then pour into a small jug.
- Slice the mushrooms. Return the fry pan to the heat, add a little oil and the mushrooms and cook for 5 minutes. Add the roughly chopped gai larn and cook for 3-4 minutes or until wilted.
- Peel the skin off the carrots then peel into long strips. Combine all ingredients together, pour over the dressing, toss and then plate. Sprinkle with cashew nuts.