URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING

This tangy urap vegetable salad is a combination of both lightly cooked and raw vegetables that uses RawSpiceBar's Kaffir Lime Powder Blend to create a sweet and sour dressing, that will stay fresh for a few days in the fridge (although don't dress the salad until immediately before eating.)

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 1  . set 3 garlic clove, finely chopped
• 2  . set 1 inch piece fresh ginger, peeled and finely chopped
• 2  . set limes, juice of
• 4  . set 11/2 tsp salt
• 5  . set 6 tbsp olive oil
• 6  . set 1 cup savoy cabbage, shredded and blanched
• 7  . set 1 cup green beans, halved and blanched
• 8  . set 1 cup bean sprouts, blanched
• 9  . set 1 cup cucumbers, peeled and finely sliced
• 10  . 1/4 cup mixed fresh herbs, roughly chopped

Directions

1. Combine RawSpiceBar’s Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
2. Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
3. Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
4. Toss with bean sprouts before drizzling over the dressing. Serve immediately.