Ingredients

½ large wombok cabbage (shredded)

¼ fresh sweet pineapple (cut into squares) or 1/3 cup tinned pineapple pieces

2 small carrots (shredded or chopped matchstick size)

1 small red capsicum (thinly sliced)

1 cup of bean sprouts

large pinch of shredded coconut

¼ cup raisins (optional)*

500g stir-fry beef strips

Dressing/Marinate

Juice of 2 small limes

2 tsp. grated fresh ginger

¼ tsp dried chilli flakes

2 tbsp. white wine vinegar

Handful of fresh coriander (torn into pieces)

5 dried dates/2 medjool dates (finely chopped)

pinch of Himalayan salt

crushed cashews or almonds to garnish

Method

In a small bowl or jug, blend together the lime juice, ginger, chilli, vinegar, coriander, himalayan salt and dates. Pour half of this mixture over your beef strips and set them aside to marinate a little while you work on the salad.

In a separate medium bowl, place the finely shredded cabbage, shredded carrots, red capsicum strips, bean sprouts and shredded coconut. Add to them the pineapple cut into squares and mix through.

Now heat up your wok, really hot, add a little oil and cook the meat in 2 batches, so it doesn’t just stew. Rest it for a few minutes after cooking and then carefully slice into bite-sized pieces.

Add the cooked meat to the salad, pouring over the remainder of the dressing and stir through. Sprinkle a few crushed cashews/almonds to garnish.

*the raisins can be added for extra sweetness if desired, but not entirely necessary.

Enjoy ☺ Shaz

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