Serves 6

ICT Reset: Suits phases 1-4

Great Shape: fat, vegetable

Ingredients

• 1/2 cabbage, finely sliced 
• 1 1/2 cups sugar snap peas, diagonally sliced
• 1 cup radishes, sliced 
• 1 onion, finely chopped
• ½ cup fresh coriander, chopped
• ½ cup pine-nuts, toasted

DRESSING

• 1 Tbsp vinaigrette
• 1 tsp soy sauce
• 1 tsp garlic, minced
• 1 tsp Asian sesame oil
• 1 tsp ginger, minced or finely grated
• 1 tsp hot sauce of choice
• 1/4 cup mayonnaise

Method

1. Slice then chop cabbage to make up to 4 cups.
2. Trim the ends of the peas, and thinly slice diagonally.
3. Trim the ends of the radish, wash if needed, and then cut in half lengthwise and then into half-moon slices.
4. Slice and finely chop the onions.
5. Wash then chop the fresh coriander.
6. Place these ingredients into a salad bowl.
7. In a small bowl mix together all the dressing ingredients, except the mayonnaise. Then whisk in the mayonnaise and combine well.
8. Add the dressing to the salad bowl and toss.
9. Toast the pine-nuts in a dry pan over high heat for 1-2 minutes.
10. Add pine-nuts to salad and toss before serving.

This is perfect for any spring/summer BBQ lunch or dinner, with meat of your choice.

Shaved coconut, toasted, is a great alternative instead of pine-nuts.