Name: The Overnight Salad
Prep time: 20 min
Cook time: 10 min
Yield: 8
Ingredients: 3-4 tbsp olive oil; 3 medium aubergines, cut into 2-3cm cubes; 100g dried mango, larger pieces torn into strips; 10g thai basil (or regular basil if not available); 2 tbsp cashews, toasted in a dry pan until fragrant; For the dressing; 100g caster sugar; 70ml rice vinegar; 1 lemongrass stalk, tough outer leaves removed, finely chopped; 2 bird’s eye chillies; 1 round shallot, sliced into rings; ½ lime, juiced

VMG Recipes