50g kale (chopped , tough stalk removed)
1/4 Small red cabbage ( finely shredded)
1 Carrot (peeled and grated)
1/4 Savoy Cabbage (finely shtredded)
3 Chestnut mushrooms (finely sliced)
1 medium avocado (peeled and sliced)
2 tsp black sesame seeds
2 tsp white sesame seeds
2 Thumbs ginger (peeled and minced)
1 Clove Garlic minced
1 Lemon Juice and zest
4 tsp Soy sauce
8tsp Mirin sauce
3 tsp Honey
20g Toasted Peanuts
First make the dressing by finely grating the garlic, ginger and lemon zest into a small bowl. ( I use a microplane).
Add the lemon juice, mirin, soy and stir.
Then bring a pan of water to the boil, add the kale and blanch for 3 minutes and refresh with cold water.
Then toss all the prepared veg except the avocado together in a large bowl with the sesame seeds add the dressing and toss again.
Serve and top with the toasted peanuts and sliced avocado (I like to squeeze a little lemon, add sea salt and sesame seeds onto my avocado before topping the salad with it).