Thai Red Cabbage & Fruit Salad with Dressing

When we moved to Knysna our NEW Church Family was so kind and gracious, they took turns to bring us meals for about a week! What a blessing! Lally Viljoen brought us a delicious Chicken dish with this salad and I must tell you, It's absolutely STUNNING! Don't be tempted to use just any salad dressing...you HAVE to make this one!



Thai Red Cabbage & Fruit Salad with Dressing

Ingredients: Toss these ingredients together
1 Large Red Cabbage, Shredded
150g Fresh Spinach
1 Pineapple, cut into strips
1 Ripe Pawpaw, cut into strips
4 Medium Carrots, cut into strips
Bunch of Spring onions, sliced
1/3 C Toasted Sesame seeds
1/2 pkt Toasted Almonds or Pecan nuts, roughly chopped

Dressing: Mix these ingredients together and pour into a jug or bottle
4 Tbs Brown Sugar
4 Tbs Olive Oil
2 tsp Oil
3 Tbs Freshly grated Ginger
1 Lemon, juice and zest thereof
6 Tbs Vinegar
Seasoning

Carrot & Coconut Soup

Now that it's winter, it's definitely time to pull out your favorite soup pot and head out to a fresh Vegetable market near you! A week or so ago, I was visiting my friend Claire and moaning about how I had lost all motivation and inspiration to cook. She immediately came to my rescue with 2 gorgeous soup recipes! Thank you my friend - you saved my day!

I tried this one first and it's STUNNING! I screwed up my nose when I saw that it required fresh Ginger and asked her if I could leave that out, but she replied with a definite NO! And having now made it myself, I have to agree! Use this recipe as is, or don't even bother!

Carrot & Coconut Soup

Ingredients:
1 Large Onion chopped
4C Chicken broth (or 4C water + 2 stock cubes)
2 tsp Crushed Garlic
2 Tbs Grated Ginger
1 tsp Curry powder
6 Peeled & sliced Carrots
2 Peeled & cubed Sweet potatoes (regular will do)
340ml Coconut milk
Salt & Pepper

Method:
1. Saute (also called: dry frying) the onions in a tablespoon of broth for 5 minutes.
2. Add garlic, ginger & curry powder, mix well.
3. Add the remaining broth, carrots & sweet potatoes and simmer on medium heat until the vegetables are tender (But not mush - There's no good in that!) 15 minutes.
4. Remove from the stove. Add the coconut milk and blend with a hand held blender.
5. Taste and decide if it needs more salt or pepper.
6. Serve with a delicious fresh loaf of your favorite bread!

Serves: 6