Fresh Cabbage salad at the March cooking class

Another band of enthusiastic students came along to the March cooking class at Earthcare. We even had Polly come along who is visiting from England.

Today’s salad ingredients were picked from community garden at Earth Care Centre, Hawkesburry UWS for the cabbage salad to go with curry dishes.

The challenge is to slice the cabbage into very thin strips and chop the fresh herbs into thin slices too. Then the red hot chilli is sliced up. It really stands out amongst the green salad. This is also a warning to some people who cant or don’t want red hot chili so they can chose to pick those chillies out.
Peanuts also added to this Lao cabbage salad. Instead of peanuts you could use cashews or pepitas or some other nutty delight.
Dressing plays the main Role in beautifying the flavor of the salad. In this case with fresh crushed garlic, fresh lemon lime juice, honey and fresh chili.
Personally, when I look into a salad dish; I see the fresh vegetables in the salad as the body of a beautifully healthy looking person, the presentation of colors and garnishing serves as the outfit and the dressing is the spice of the person which keeps others interested and amazed with charming characteristics.