Cabbage, mushroom, cashew and gai larn salad with tamarind dressing

Name: Cabbage, mushroom, cashew and gai larn salad with tamarind dressing
Cook time: 8 min
Total time: 8 min
Yield: 4
Ingredients: ½ Cabbages, (small) (Main); 1 Tbsp Sesame oil; 1 tsp Sea kelp; 12 Field mushrooms (Main); 1 splash Vegetable oil; 1 bunch Gai lan (Main); ½ cup Roasted cashew nuts (Main); 2 Carrots; 2 tsp Palm sugar; 2 Tbsp Tamarind paste (Main); ½ Tbsp Soy sauce; 1 tsp Fish sauce

8 min

for 4 people

Amanda Laird

Food writer

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Salad

½	Cabbages, (small) (Main)
1 Tbsp	Sesame oil
1 tsp	Sea kelp
12	Field mushrooms (Main)
1 splash	Vegetable oil
1 bunch	Gai lan (Main)
½ cup	Roasted cashew nuts (Main)
2	Carrots

dressing

2 tsp	Palm sugar
2 Tbsp	Tamarind paste (Main)
½ Tbsp	Soy sauce
1 tsp	Fish sauce

Directions

Remove the core from the cabbage. Slice the leaves into wide strips. Heat the sesame oil in a fry pan, add the cabbage and sprinkle with kelp. Stir occasionally until the leaves have softened - about 5 minutes. Remove the cabbage then add the dressing ingredients to the pan. Warm, while stirring to dissolve the sugar, then pour into a small jug.
Slice the mushrooms. Return the fry pan to the heat, add a little oil and the mushrooms and cook for 5 minutes. Add the roughly chopped gai larn and cook for 3-4 minutes or until wilted.
Peel the skin off the carrots then peel into long strips. Combine all ingredients together, pour over the dressing, toss and then plate. Sprinkle with cashew nuts.