This healthful, revitalising Asian salad recipe comes exclusively from Como Shabhala Executive Chef Amanda Gale. Amanda Trained with Neil Perry at a number of his restaurants, including Rockpool and she now overseas Como Shambhala cusine for all 8 properties globally. Amanda is passionate about nutrition, wellness and eating for vitality.
Young Coconut Noodle & Shredded Vegetable Salad with Spiced Cashews
Salad Ingredients (1 Portion):
1 1/4 cup Red Cabbage julienne
1/4 cup White Cabbage
1/4 cup Young Coconut julienne
1/4 cup Carrot julienne
1/4 cup Red Pepper julienne
1/4 cup Cucumber
1 tbsp Red Onion slices
1 tbsp picked Mint
1 tbsp Coriander
1 tbsp Cashew Nuts dehydrated & toasted with Cayenne Spice
1 tbsp Almond Chili Dressing
Almond Chili Dressing (18 Portions):
3 cups Almonds, soaked in warm water for 1 hour
2 tbsp Ginger
4 cloves Garlic
2 Red Chili
4 tbsp Lemon Juice
4 tbsp Honey
2 tbsp Tamari Soy
1/2 cup Water
Drain off the Almond, then blend all ingredients together.
