Israeli red cabbage salad with exotic fruits and maple syrup dressing

Ingredients for 6 servings:

• ¾ head of red cabbage, cut into fine strips
• ½ head of savoy cabbage, small head, tender inner leaves, cut into fine strips
• 2 mango(s), diced
• 2 small papayas, diced
• 2 tsp chili flakes (Pul Biber)
• Mint, coarsely chopped
• Coriander leaves, coarsely chopped
• 4 pieces of sweets (peanut caramel bars), e.g. Mr. Tom
• 180 ml lime juice
• 2 stalks of lemongrass, cut into large pieces, pressed
• 5 tbsp maple syrup
• 3 tbsp sesame oil, toasted
• 2 tbsp soy sauce
• 5 tbsp sunflower oil
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Herby, fruity and spicy salad with papaya, mango and great nutty flavors

For the dressing, combine the lime juice, lemongrass, maple syrup, and soy sauce in a small saucepan. Simmer over high heat for about 10 minutes until syrupy. Let cool, then pour through a sieve into a bowl. Mix in the oils. Mix the cabbage strips together in a large bowl. Pour the dressing over the cabbage and fold in thoroughly. Carefully fold in the papaya and mango. The fruit pieces should remain intact and not become mushy. Carefully fold in the herbs. Break the peanut caramel bars into large pieces and carefully fold them in. Fold in the pul biber, initially only the specified amount. Once the salad has marinated, you can add more seasoning if you like it spicier. Let the salad marinate for about 30 minutes, seasoning with a little salt and additional pul biber to taste. Arrange the salad on a large platter. Decorate with, for example, mint, coriander, or lime slices. Serve with warm Turkish flatbread. This salad tastes delicious with some freshly dressed beef tartare or strips of roasted chicken breast. Simply serve separately.