It isn’t winter any more in Switzerland, but spring is still a little elusive. The skies are overcast and yet daffodils are poking their heads out of the snow looking for the sunshine.
I am, too.
I don’t know if you do this when on the cusp of a new season, but I find myself urging spring to arrive by dressing and cooking like it is already here. I’ve been wearing light jackets and flats, even though I should be in boots. Fondue is still on the menu everywhere here, but I just can’t make another dinner that revolves around melted cheese and potatoes (raclette, tartiflette, etc.).
This salad is the opposite of winter.
And although I’m not eating it poolside, I feel transported somewhere sunny and tropical.
- 1 head of green cabbage
- 1 carrot
- 1 avocado
- 1 mango
- The juice of 2-3 limes (enough for 1/4 cup)
- 1/4 cup olive oil
- 2 minced garlic cloves
- 1/4 cup of cilantro leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon sugar
- 1 teaspoon fish sauce (optional)
For the salad, chop the head of cabbage and carrot into matchstick sized slices. Dice as much avocado and mango as you would like to add to the mix, leaving the skin off both. I only used half a mango, because it was large.
For the dressing, combine all the ingredients in a blender and blend until smooth. If you do not have a blender (I do not), then chop the cilantro as finely as possible and simply whisk all the ingredients together. Toss the salad in as much dressing as you would like–I always have a little left over for future salads. Garnish with a sprig of cilantro and a wedge of lime.
Make this salad into dinner by adding a piece of grilled salmon, chicken or a few shrimp on top.