Tuesday, 21 July 2015

Wintery Cabbage Salad.

I just made a delicious salad and here is the recipe.

1/2 a red cabbage, finely sliced (I used a mandolin to make life easy).
3 carrots, grated.
a large handful of baby spinach leaves.
1/2 cup of coriander leaves.
1/4 cup sunflower seeds, toasted.
1/4 cup pepitas, toasted.

juice of half a lemon.
a large dollop of tahini.
1 teaspoon of miso paste.
1 garlic clove, crushed/grated/finely chopped.
a splash of vinegar.
a splash of your best extra virgin olive oil.
a pinch of cayenne pepper.
salt and pepper to taste.

Grate the carrots, slice the cabbage and add to a large bowl with the spinach leaves and picked coriander leaves. Heat a frypan and add the seeds, moving them around the pan until they are golden brown and smelling delicious then add them to the bowl.

Combine all dressing ingredients, tasting for a balance between tart, spicy and salty then when you are happy with it, add to your salad and mix til everything is covered.


Note: The recipe has been very slightly adapted from a new Tasmanian cooking book that showcases the work of some of Tasmania's most well known and respected chefs- I can't, for the life of me, remember what the bloody book is called but will credit it ASAP.

Dee x.

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