sharing recipes from one generation to the next
The weather is a constant topic of conversation in Melbourne probably because it’s continually changing. We’re either waiting for a cool change, rain, a warm day or perfection in the form of blue skies, light breezes and temperatures around 26C. They say that if you are unhappy with the weather here, wait an hour or two, it will change!
Salad season is upon us. The greengrocers shelves are groaning under the weight of beautiful young spring greens, but I’ve been hanging out for sweet tasty tomatoes, needed to make the dressing for a shredded cabbage, bok choy, fennel and mint leaf salad from Kylie Kwong’s “Simple Chinese Cooking Class.”
It was well worth the wait. I changed nothing in the original recipe. This salad was lively and crunchy, complemented perfectly by the balanced sweet and savoury dressing. I’m a tough critic, but this dressing was perfect, so good, I drank the little pool that remained in the bottom of the bowl after the salad was eaten.
As the two of us chomped our way through lunch, we talked about how it would easily morph into a refreshing dinner for a hot night with the addition of shredded cold chicken or salmon, and how at home the flavours would be served beside wok fried salt and pepper pork belly or barbecued lemongrass pork. Providing the cabbage and mint were included, I think raw snow peas, cucumber, radish, bean shoots and coriander could all be added successfully
Shredded Wombok Salad
1/8th of a large wombok (approx 250g)
2 spring onions
1 head of bok choy
1 bulb of fennel
2 cups fresh mint leaves, loosely packed
2 tablespoons light soy
1 tablespoon brown sugar
Juice of 1/2 lemon
80 mls oil ( I used rice bran oil)
3 ripe tomatoes finely chopped
Wash and dry the vegetables the cut them finely with a sharp knife or on a mandolin.
Roughly tear the mint leaves and discard any coarse stems.
Toss the vegetables together in a large bowl.
Whisk together the soy, sugar and lemon juice to dissolve the sugar.
Slowly add the oil whisking continuously until the mixture emulsifies.
Stir in the tomatoes.
Toss the dressing through the salad just before serving.