½cuptamarind pulp and water, (I soaked about ⅛ of a block of tamarind pods in ½ cup of boiling water then pushed through a sieve)
1tablespoontamari
1tablespoonbrown sugar
1tablespoonsesame oil
2tablespoontoasted sesame seeds
For the salad:
¼of a cabbage, finely sliced
2carrots, shredded or grated
10cherry tomatoes, halved
Large handful of fresh coriander, roughly chopped
Large handful of fresh mint, roughly chopped
4leaveskaffir lime, very finely sliced (optional, I have a tree so they're easy to include for me, but don't sweat it if you don't have any)
¼-1/2cuproasted peanuts, roughly chopped, even better if you roast them yourself
1red chilli, finely sliced (optional)
Packaged fried shallots
Instructions
For the salad dressing:
Mix dressing ingredients together and set aside.
For the salad:
Put everything except for the shallots in a big mixing bowl.
Pour over the dressing and give everything a good mix with your hands - messy but it really is the only way!
Leave it to sit while you're getting the rest of your meal ready, or put it in the fridge for later. The acid in the dressing will collapse the cabbage quite a lot, and you want it to. Once it's sat for a while it'll be soft and juicy, and totally delicious.
Serve topped with fried shallots. It's also excellent with a drizzle of sriracha chilli sauce...