By Hayley Tia
This is a great salad to take to your next pot luck beach picnic. It's quick, simple, and full of flavor. The crunch factor of the Asian-inspired caramelized nuts turns this simple salad into one of those memorable moorish meals that perfectly pairs with seafood.
1/2 cup peanuts
2 teaspoons of coconut sugar
½ teaspoon salt
½ teaspoon chili
1 tablespoon of honey
2 tablespoon soy sauce
2 tablespoons sesame seeds
½ Wombok cabbage
¼ red cabbage
½ cup sprouts (to learn how to grown beans, lentils, seeds & grains click HERE)
½ bunch of coriander
½ bunch of mint
Juice from one lemon
1 teaspoon of lemongrass paste
2 tablespoons of honey
2 tablespoons sesame oil
1 tablespoon soy sauce
½ teaspoon of sriracha
4 tablespoons of olive oil
Toast peanuts, coconut sugar, salt & chili in a frying pan on medium heat with a little coconut oil for approximately 1-2 minutes.
Once the nuts are lightly browned add the honey, soy sauce & sesame seeds, stirring continually until all the nuts are well coated in the syrup that has formed.
Turn the heat off and pour the nuts onto a sheet of baking paper to cool whilst you prepare the salad.
Slice the wombok and red cabbage into thin ‘slaw’ strips, and thinly cut the carrot either with a julienne vegetable peeler or by hand.
Add the cut salad ingredients to a large salad bowl, together with the sprouts and fresh herbs if you have them on hand. Coriander and mint work best.
To make the dressing place all the ingredients into a small repurposed glass jar and shake well to combine.
When you are ready to serve the salad tossing the dressing through the salad and then crumble the caramelized nut mixture on top.
All the veggies in this dish can be easily stored for weeks and travel well. If you live in a moderate climate you can even store cabbages out of the fridge in a dark cool place wrapped in newspaper. Herbs and sprouts can be easily grown aboard. Be sure to check out our Guide to Growing Hydroponics Onboard for all the details on how to grow your own herbs and for sprouts, click HERE.
A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.
See her on Instagram