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Fruity summer salad

Method

  1. Soak the apple slices in a little lime juice to prevent browning.
  2. Blanche the green beans for 1 minute in boiling salted water. Then refresh in ice cold water. Pat dry, then cut in half.
  3. Put all salad ingredients into a large mixing bowl and mix together.
  4. The salad will keep for a few days without the dressing. Cover and keep in the fridge until ready to serve.
  5. For the salad dressing, put all ingredients in a clean jam jar. Secure the lid, then shake well. You can use as much or as little of the dressing as you want to taste over the salad.
  6. The dressing will keep for a week in the fridge.

Ingredients

½ white cabbage, stalk removed and finely sliced

½ red cabbage, stalk removed and finely sliced

2 carrots, peeled into thin strips

2 red onions, peeled and sliced very thinly

24 green beans, top and tail removed

3 cloves garlic grated or finely chopped

2 Braeburn apples, sliced into thin strips

24 seedless grapes, halved

24 Cherry tomatoes, halved

1 small bunch each of mint and coriander, chopped

4 sprigs of fresh tarragon, leaves only, chopped

2 red chillies chopped, seeds removed (optional)

Dressing

5 tbsp sesame oil

2 tbsp olive oil

2 tbsp clear honey

piece of ginger grated (about 2 inches)

3 limes, juice and zest

2 tsp nam pla

ground black pepper, to taste