Shaved Seasonal Vegetables with Mango and Tamarind Lime Dressing

    • Difficulty
    • Easy
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Does a salad have the power to brighten up your day and uplift your mood? The answer is most definitely YES. Experience it for yourself with this bold bali salad recipe by Gabriel Kennedy inspired by the tropical beaches of South East Asia.

 

 

 

Ingredients

Salad
  • Multi Colored Carrots - 1 each
  • Candy Cane Beets - 1 each
  • Watermelon Radish - 1 each
  • Daikon Radish - 1 each
  • Mango - 1 each
Garnish
  • Scallion - 1 each
  • Walnuts - 1 small handful
Dressing
  • Extra Virgin Olive Oil - 1 tbsp
  • Lime Juice - 1/2 tbsp
  • Salt and pepper to taste
Tamarind Dressing
  • Tamarind Paste - 1 tbsp
  • Water - 1 tbsp
  • Lime Juice - 1/2 tbsp
  • Coconut Sugar - 1 tbsp
  • Coconut Oil - 2 tbsp
  • Salt and Pepper - to taste

Instructions

  1. As always, you must wash and peel the produce. Once we have taken care of the fun part, we get to shave these beautiful vegetables on a mandolin. The goal is to shave them as thin as possible and then submerge them in ice water so they curl into beautiful and unique shapes. This will add visual texture and wonderful mouth feel to the dish.
  2. Next, crush up the walnuts and slice the green part of the scallion thinly on a bias. Once your vegetables are shaved and soaking and the garnish is ready we can begin to make the dressing.
  3. To make the tamarind dressing I suggest that you throw all of the ingredients into a small mason jar and shake! Simple. *Note - sometimes you can only find a block of tamarind. To prepare this, you must break the block apart and soak it in 1 3/4 c. water for 20 min. Once it is soft, get your hands in there and mix away. You will notice that there are a bunch of shells - after it is well mixed, simply pass the paste through a strainer and store.
The Finish
  1. Dry off all of vegetables and place them in a mixing bowl. We want to season the vegetables but not cover them with the brown tamarind dressing...so simply dress them and the sliced mango with olive oil, salt, pepper and lime juice. Mix it up with your hand and give it a taste. The veg should taste great as is.
  2. Now, gently lay the salad in a line across a chilled plate. Drizzle some tamarind dressing over the top and sprinkle some crushed walnuts for texture. To top it all off add the little slices of scallion.
  1. Serve to someone you love!
Gabriel KennedyAbout Gabriel Kennedy

Gabe Kennedy is a chef, entrepreneur, nomad, and healthy lifestyle advocate. Growing up in Boulder Colorado, Gabe learned the importance of taking care our ourselves and the planet through sustainability, health, and consciousness. As a trained chef at The Culinary Institute of America and graduate of the Cornell Hotel School, Gabe now lives in Brooklyn and consults with a variety of organic food and lifestyle brands and in addition, produces sustainable events and pop-ups. Gabe believes that food is our most intimate interaction with nature and each other and thus, food should be thy medicine. As a firm believer in conscious consumption,Gabe seeks to change the world by understanding the story of our food ingredients. By challenging the status quo and living an inspired life filled with limitless creativity, passion, and self expression Gabe is committed to making the world a happier, healthier, and cleaner place. Social Links Website Facebook Twitter Instagram

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