Ingredients for 4 servings:
4 stalks of lemongrass or 1 tbsp powder
1 chili pepper red, medium hot
1 clove garlic
2 limes, unwaxed
25 ml rice vinegar, light
2 tablespoons sugar, brown
2 tbsp fish sauce
2 mangoes, hard
2 carrots
1 cabbage turnip
1 beetroot
2 tbsp mint, cut into fine strips
2 tbsp coriander, cut into fine strips
1 tablespoon basil, Asian, substitute normal
Remove the outer tough leaves and the dry top of the lemon gas. Cut the lemongrass into rings. Halve the chili and scrape out the seeds and membranes, wash and finely dice. Peel the garlic and also cut into fine cubes. Grate the zest from the limes, then squeeze.
Bring the rice vinegar, sugar, fish sauce and lemongrass to the boil in a saucepan and reduce by half. Pour the broth through a sieve. Then stir in the chili, garlic, lime zest and lime juice. Cover and leave the vinaigrette to set in the fridge.
Peel the mango, first remove the stone from the flesh and then cut or slice into sticks.
Peel the carrot, cabbage turnip and beetroot and cut or slice into sticks. Peel the onion and cut into fine strips.
Now mix the mango, carrots, cabbage turnip, beetroot and onion with the herbs in a bowl and leave to stand in the fridge for 30 minutes.
Before serving, baste the salad with the vinaigrette and toss to mix.
