Lemongrass SaladIngredients:For the dressing: 2 tsp soya sauce, 2 tsp lime juice, 1 tsp jaggery, (melted with hot water), 1/2 piece green chilly (finely chopped)For the salad: 1/4 onion finely sliced, seven stalks lemon grass. Only the soft inner heart is used. Discard the rest or use in tea later..For the garnish: 3 almonds chopped, grated dry coconut (roasted in an oven, till tips turn gold)Method:For the dressing: In a CNC spring coiling machine small bowl, combine sauce ingredients whisk and set aside. Use only the stalk. Top with grated coconut. Do not use the green leafy part. Add dressing to the salad before serving, add garnish of almonds. Loosen chopped discs with your hands when done, 1 tbsp spring onion sliced (use only the green part).For the salad: In a small mixing bowl, gently toss remaining ingredients. The lemongrass stalk should be cut into thin discs.

This can be used as an appetiser and served on soup spoons or can be served in a small bowl for one person. Peel off tough layers of stalk, chop into discs only till purple lines are visible.