Asian Wombok Salad
We adore this Asian Wombok Salad! Imagine tucking into a bowl filled with crunchy veggies, and fresh herbs, all tied together with a coconut dressing. Yum!
Servings: 4 as aside
Calories: 311kcal
Ingredients
For the salad
- 1 kilogram Chinese/Nappa cabbage/Wombok (one small Wombok approximately 2.2 pounds)
- 360 grams carrots (2 medium, approximately 12.7 ounces)
- 80 grams pak choy 80 grams (1 medium pak choy, approximagely 2.8 ounces)
- 160 grams Bok Choy 160 grams (2 medium bok choys, approximately 5.65 ounces)
- 1 cup mint leaves
- 1 cup coriander/cilantro leaves
- ¼ cup coconut flakes
For the Coconut vinaigrette
- 2 tablespoons MCT or melted coconut oil
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice
- 3 tablespoons coconut flakes
- 1 tablespoon soy sauce
To garnish
- 1-2 whole chillies sliced on the diagonal
Instructions
- Wash and trim all your vegetables, then finely shred your cabbage and grate your carrots either on a box grater or with the fine julienne attachment on your v- slicer.
- Cut your bok and pak choys in half then slice on the diagonal.
- Wash your herbs and shake dry, strip the leaves from the stems to get one cup each of mint and coriander leaves.
- Place all the vinaigrette ingredients in a glass jar. Season and shake until emulsified.
- Place all the cut vegetables, herbs and the coconut flakes in a large mixing bowl, season and pour over the dressing.
- Toss the salad well to combine, taste and adjust seasonings according to your liking.
- Arrange in a salad bowl and garnish with the sliced chillies and serve.
Video
Nutrition
Calories: 311kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 384mg | Potassium: 1196mg | Fiber: 9g | Sugar: 10g | Vitamin A: 19269IU | Vitamin C: 110mg | Calcium: 321mg | Iron: 3mg