Meals and Courses

  • ½ head of Chinese leaf, trimmed and finely shredded
  • 200 g (7 oz) mooli, peeled and grated
  • 200 g (7 oz) carrots, peeled and grated
  • ¼ cucumber, halved lengthways and thinly sliced
  • 8 spring onions, diagonally thinly sliced
  • 1 mango, peeled, stoned and cut into chunks
  • 125 g (4 oz) raw unsalted cashew nuts, toasted
  • handful of coriander leaves
  • 8 tablespoons boiling water
  • 2 tablespoons tamarind paste
  • 1 tablespoon palm or demerara sugar
  • 1 red chilli, thinly sliced
  • 4 tablespoons light soy sauce
  • finely grated rind and juice of 1 lime

Put the Chinese leaf in a large bowl with the grated mooli and carrots and toss well to mix.

Add the cucumber, spring onions and mango to the bowl and toss again, then scatter over the cashews and coriander leaves and give a final toss.

Pour the measurement boiling water over the tamarind paste in a small jug and blend together with the back of a spoon until well mixed and the paste is dissolved. Add the sugar and stir until dissolved. Whisk in the chilli, soy sauce and lime rind and juice. Pour over the salad and toss well before serving.

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