URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING
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- 3 gal
- finely chopped
- 1 pinch
- peeled and finely chopped
- 11/2 tsp
- 6 Tbsp
- olive oil
1Combine RawSpiceBar’s Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
2Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
3Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
4Toss with bean sprouts before drizzling over the dressing. Serve immediately.