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