3 Lebanese cucumbers
1 bunch of coriander
1tsp raw sugar
fresh ginger, finely grated
1 lime, juice and zest
1/3 cup of cashews, extra for garnish
1 cup of red cabbage, finely shredded
Combine the sugar, lime juice and grated ginger and place in a bowl. Dice 2 of the cucumbers and add to the bowl. Slice the last cucumber, chop the coriander and roughly crush the cashews. Toss with other salad ingredients.
To serve make a base of the shredded cabbage, spoon the salad over and garnish with the lime zest and extra cashews.
This salad is great to serve with grilled fish and BBQ mango. To make the BBQ mango simply score the mango halves vertically and diagonally to create a mango ?hedgehog?.
Brush the cut halves with a mixture of sweet chilli sauce and olive oil. The place the cut side down on a hot BBQ or a heavy based frying pan and cook until the surface sears to a golden brown colour. Press the skin with your thumbs to form the hedgehog and serve one or two mango halves per person.