This salad is full of bright and fresh flavours but also has plenty of depth and warmth.
100ml virgin olive oil
60ml light soy sauce
10cm ginger, peeled and finely julienned
2 tsp castor sugar
1/2 tsp white pepper
1 clove garlic, finely grated on a Microplane
1/2 tsp sesame oil
1/2 lime, juiced
15 fresh shiitake mushrooms, cut in quarters
1 green chilli, finely sliced
1/2 wombok (Chinese) cabbage, leaves trimmed
15cm piece daikon (white radish), sliced into ribbons (use a vegetable peeler )
200g pressed (dry, firm) tofu, sliced
1 bunch Thai basil, picked
6 sprigs dill, picked
6 sprigs mint, picked
2 tbsp sesame seeds
1. Combine the oil, soy, ginger, sugar, pepper, garlic, sesame oil, lime juice and a little salt, then add the mushrooms and chilli and let sit for five minutes.
2. Reserve half the wombok leaves for display, then shred the other half. Place the whole leaves on a platter.
3. Stir the shredded cabbage, daikon, tofu and half the herbs through the mushroom mixture.
4. Pile the salad onto the whole wombok leaves. Top with the remaining herbs, sprinkle the sesame seeds over the top and serve straightaway — it is much better fresh and crunchy.