Australian Finger limes can be best described as citrusy caviar and are just as exotic. This is a show-stopping salad to make for when you run across these colourful mini pearls with a clever substitution as well!
The Australian finger lime with its tart, slightly sharp taste was wonderful with the mild earthy taste of the savoy cabbage, the aniseed flavour of the fennel and the aromatic mint and sweet coconut.
What are Finger limes
Fingers limes are native to Australia and are the fruit of a native rain forest tree. They look like small fingers long and slender that taper at each end. They have a pebbly skin and come in various shades of green from dark green to yellow green.
On the inside you will find mini pearls, just like caviar, in an assortment of colours such as green, yellow, purple, pink and bright red. They have a lemony-lime sharp flavour with herby undertones.
What can I use instead?
I usually find Australian finger limes during the winter months at farmers markets or at speciality green grocers .
While you will not be able to replace the look of the colourful pearls. You can replicate the taste with the zest from 1-2 limes (key limes or kaffir/makrut limes are ideal) for this recipe.
When I do find these rare beauties, I stock up and store them int the fridge or freezer.
Wrap your limes in plastic and store in the fridge for 2-4 weeks. Or in the freezer for 6-12 months in a zip lock bag. Defrost, pat dry and cut them open to use in your recipe.
Other substitutions In this salad
This is a versatile recipe and if you don’t have one ingredient you can swap it for something else.
- Replace the savoy cabbage can with Chinese cabbage/wombok or romaine/cos lettuce. If you are making it with lettuce add the dressing before serving and keep in mind that it won’t keep as long.
- If you can’t find fennel try substituting with 1.5 cups extra cabbage and 1 tsp fennel seeds instead.
- For the Finger limes replace with zest from 1-2 limes approximately 2 tablespoons.
Serving ideas for Australian finger limes
This salad compliments seafood such as grilled salmon, oysters, seared scallops, grilled prawns or fresh crab. It is great with poultry such as turkey or chicken. Also a good side for rice dishes such as risotto or pilaff. Some ideas to try:
- As an appetizer with seared scallops or grilled prawns
- Part of a seafood banquet
- Whole baked salmon for an elegant dinner
- Sticky lime roast Chicken
- An elegant light lunch with a fig and goats cheese tart
How to make this salad
1START WITH THE VINAIGRETTE
It is important to start with the vinaigrette to allow the flavours to meld together.
Place all the ingredients in a glass jar and shake until emulsified.
2 PREPARE THE VEG
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 with some lemon juice (called acidulated 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, then transfer to the bowl with your salad ingredients.
REMOVE FENNEL CORE THINLY SLICE FENNEL PLACE IN WATER TO PREVENT BROWNING SHRED THE SAVOY CABBAGE
3ASSEMBLE SALAD
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.
Make ahead tips
- You can slice your fennel the day before and keep it in acidulated water (water with added lemon juice). Place in a container in the fridge. Make sure you strain it well and pat it dry before adding to your salad.
- Shred your cabbage and keep in water covered in the fridge. Strain it well and rinse it under cold running water to get rid of the cabbagey smell. Allow it to drain well before assembling your salad.
- Make the dressing a day or two before and keep covered in the fridge.
- I will quite often make this salad the day before and just add the herbs right before serving to allow the flavours to meld together.
- This salad can be made 2-3 hours in advance and chilled until ready to serve.
PLACE IN A CONTAINER WITH WATER RINSE THE CABBAGE AND STRAIN WELL
Meal prep and leftovers
- A great packable salad that is perfect to meal prep for weekday lunches.
- Ideal for picnics and pot lucks as it travels so well.
- The leftovers can be enjoyed for several days in the fridge. In fact, it will taste even better the next day as all the flavours meld beautifully together.
More cabbage salad recipes to try:
Equipment
- Mandoline / V-Slicer or Food Processor
Ingredients
- 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
- 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)
- 1 tablespoon coconut flakes (toasted)
- 1 Australian finger lime (sliced in half)
Instructions
- Start with the vinaigrette, pplace all ingredients in a glass jar and shake until emulsified.
- 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 and some lemon juice 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.
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