The Australian finger lime is tart with a slight sharp bitterness, the pulp looks like caviar-like pearls. They were wonderful with the mild earthy taste of the savoy cabbage, the aniseed flavour of the fennel along with the aromatic mint and sweet coconut.
LOW CARB WITH 6.6 GRAMS OF NET CARBS.
- Mandoline / V-Slicer or Food Processor
For the salad…
- 250 grams savoy cabbage (¼ head)
- 250 grams fennel (medium fennel bulb)
- ¼ cup mint leaves (chopped)
- 4 Kaffir lime leaves (cut in chiffonade*)
- 2 Australian finger limes
- 2 tbsps coconut flakes (toasted)
- Sea salt and cracked black pepper
For the vinaigrette…
- ¼ cup MCT oil (you can substitue with melted coconut oil)
- ¼ cup lime juice (juice from 2 medium limes)
- 2 tsps lime zest (zest from 2 medium limes)
For the garnish…
- 1 tablespoon coconut flakes (toasted)
- 1 Australian finger lime (sliced in half)
To make the vinaigrette…
- Place all the vinaigrette ingredients in a glass jar and shake until emulsified.
To make the salad..
- Wash the savoy cabbage, remove the core and any damaged or wilted leaves, shred finely with a mandoline/v-slicer or knife. Alternatively, you can use the slicing attachment on your food processor and shred in batches. Transfer to a large mixing bowl.
- Wash the fennel, cut off the base, hard core and any damaged parts. Shred finely either using a mandoline/v-slicer or a sharp knife. As fennel discolours easily, place it in a bowl and fill with cold water until you are ready to use.
- Wash the finger limes, cut off the top and squeeze out the finger lime pearls. Add the pearls to your mixing bowl along with the chopped mint leaves and the toasted coconut flakes.
- Drain the fennel in a colander and dry well using a clean kitchen towel, transfer to the bowl with your salad ingredients.
- Shake your vinaigrette again before pouring over the salad, season with salt and pepper and mix well until combined. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, garnish with the extra coconut flakes and the finger lime and serve immediately.
Is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips. To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.;
Or watch the video above courtesy of HowCast.