Prep: 35mins, plus standing. Cooking: 15mins.Serves 8-10
2 tablespoons plus 1 teaspoon salt4 cups (1L) water1 cucumber, unpeeled, halved lengthways and thickly sliced on the diagonal 1 carrot, peeled and cut into long matchsticks2 red shallots, chopped3 dried red chillies, soaked in hot water for 30mins, drained and chopped2½ cm piece of ginger, chopped, plus 1 tablespoon grated ginger1 teaspoon ground turmeric2 macadamias1 teaspoon dried baby shrimp, soaked in water for 10mins2 tablespoons vegetable oil1 tablespoon sugar3 garlic cloves, finely chopped2 tablespoons distilled white vinegar½ small cabbage, cored and chopped 1 cup green beans, cut into 1cm pieces1 cup cauliflower florets 3 fresh red chillies1 tablespoon sesame seeds
1 Mix salt in water until dissolved. Divide mixture between two bowls. Place cucumber in one bowl, carrot in the other. Soak for 30mins. Drain and set aside.
2 Whiz shallots, dried chillies,chopped ginger, turmeric, macadamias and shrimp in processor to make a paste.3 Heat oil in a frypan over medium-high heat, add paste and stir-fry for 3mins. Stir in sugar. Add garlic and grated ginger then stir-fry for 1-2mins. Stir in 1 teaspoon salt and vinegar, then add drained carrot, cabbage, green beans and cauliflower. Stir-fry for 3-4mins. Add drained cucumber, fresh chillies and sesame seeds; stir-fry for 4-5mins, then cool. This salad can be made the day before and refrigerated. Serve at room temperature.
Recipe Simon and Susanne GohPhotography Brett StevensStyling Julie Ballard
Exclusive offerSubscribe this month and you'll receive 15 issues for the price of 12!
Need to know how many grams are in an ounce? Or what 30C is in Fahrenheit? Back away from that calculator and forget the formulas, our converter will do the hard work for you.