A local recreation of a salad based on one famous at the Buddha Bar in Paris.



1 carrot grated

2-3 cups finely shredded cabbage (preferably half green and half red)

150 g roasted cashews, roughly chopped

10 very thinly sliced wonton wrappers (which have been cooked in a little vegetable oil to get crispy)

½ cup sliced spring onions

⅔ cup shredded fresh coriander

500 g fresh prawns shelled and cooked

To dress the salad, a sprinkle of black sesame seeds


1 Tbsp Dijon mustard

One egg yolk

2 cloves garlic peeled and a small knob of fresh ginger (about 2.5 cm)


2 Tbsp honey

1 Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp rice wine vinegar

¼-½ tsp togarashi


⅓ cup grape seed oil


Combine salad ingredients.

Place first dressing ingredients into the food processor and process well. Add remaining dressing ingredients then drizzle over the salad.

Season with a squeeze of fresh lime or lemon juice, salt and pepper and black sesame seeds. Store in fridge and use in 2-3 days.


Wine match: Wairau River Sauvignon Blanc.