Indonesian Emerald Salad

This tempting and super-healthy recipe is the perfect vehicle for the gorgeous head of Chinese cabbage I scored at our local Farmersí Market last weekend. A little shredded coconut and lime juice, immune-boosting garlic, and refreshing mint leaves combine with the cabbage and some carrot and onion to make a salad fit for an Indonesian paradise.

INGREDIENTS

Dressing
1/3 cup hazelnut oil
1/4 cup fresh lime juice
2 teaspoons organic sugar
1 garlic clove, minced
Pinch of cayenne pepper
Salt to taste

Salad
1 bunch watercress, stems trimmed
1 small head Chinese cabbage, leaves trimmed and cut in to thin strips
3 medium-sized carrots, peeled and grated
1 medium onion, sliced thinly
12 fresh mint leaves, shredded finely
1/3 cup shredded coconut

1. Whiz dressing ingredients in a blender until smooth. Allow to sit for an hour or two for the flavors to develop.

2. Place salad ingredients in a large salad bowl and mix well. Pour dressing over salad and toss to coat evenly.

Serves 6.

By Cait Johnson, inspired by Twelve Months of Monastery Salads, by Brother Victor-Antoine díAvila-LaTourette (Harvard Common Press, 2004).

16 comments

Natasha Salgado
natasha s4 years ago

I love salads,especially in the summer! Thanks for the recipe.

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Dale O.

Delightful and refreshing.

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Donna Hamilton
Donna Hamilton4 years ago

Thanks.

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J.L. A.
JL A5 years ago

yum

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ii q.
g d c5 years ago

ty

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Jo Asprec
Jo Asprec5 years ago

Thanks for the recipe.

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Kamryn M.
Kay M5 years ago

thanks

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Jennifer C.
Past Member 5 years ago

Great article. Thanks.

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May Howie
may Howie5 years ago

ty,i would like to try this one

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K s Goh
KS Goh5 years ago

Thanks for the article.

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