Yay for tangy and tasty salads now the sun is out, check out this Asian-inspired cabbage-based side or main meal!
Cabbage might not be the first ingredient you think of when it comes salad but trust me, it makes the perfect zesty and crunchy base. Cabbage provides you with vitamin C, A and K as well as fiber, folate, potassium, magnesium and more.
You can in theory, combine a whole myriad of different ingredients together when it comes to salad.
I love to mix fruit with veggies for examples (watermelon with radish and olives for e.g) but this one is a concoction my husband Peter came up with via experimenting with flavours and textures he likes.
The crunch of the seeds and nuts against the crisp cabbage cut through with the tangy-ness of the avocado oil and egg-free mayo truly makes for a taste sensation. My Mum likes to add some chopped beetroot to this mix and a dollop of hummus (with some pita bread) on the side for extra protein.
Try it and let me know if you agree.
Ingredients:
Serves 2 depending on portion size
- Half a white cabbage, chopped
- 2 carrots, peeled and chopped thinly
- 4 tbsp pickled red cabbage
- handful of almonds, chopped
- Drizzle of avocado oil
- Drizzle of egg-free mayonnaise
- handful of black and white seeds
- sprinkle of chopped coriander
- sea salt and freshly ground pepper
Method
Layer all the veggies on a plate/ in a bowl and scatter the sesame seeds and nuts on top. Drizzle the dressing (oil and egg-free mayo) and season if you want to.
So quick and easy and perfect as a lunch main or a side dish for supper. You always win with salad!
Enjoy!
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