Crisp Green Asian Salad

Serves 6.

  • 200g green beans, ends trimmed
  • ½ Chinese cabbage, finely sliced
  • large bunch basil, roughly chopped
  • large bunch mint, finely chopped
  • 2 cloves garlic, finely chopped
  • a finger length piece of ginger, finely chopped
  • 2 limes, juiced
  • 2 tablespoons sesame oil
  • 200g cashew nuts, coarsely chopped

Cook the beans in boiling water for 3 minutes, cool under cold running water and drain. Put the Chinese cabbage in a large bowl with the herbs. Add the garlic, ginger and green beans. Pour in the lime juice and sesame oil and toss well. Put into a serving dish, top with the cashew nuts and serve. 
 

False Bay Unwooded Chardonnay 2008 complements this dish

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Recipe by Diane Heierli

Photography & Styling C&D Heierli