Vegetarian

Asian Cabbage Salad

29 April, 2018 . 0

Fresh, crunchy and bursting with flavour, this Asian-inspired salad from Zoe Bingley-Pullin is the ideal side to your favourite protein – plus it’s super quick and easy to toss together.

Ingredients

1.5 cups pickled red cabbage*
1 carrot, peeled and julienned
1 tbsp fresh ginger, julienned
1 tbsp coriander, chopped
1 tbsp white sesame seeds
1 tbsp shallots, finely chopped
2 tbsp coriander, chopped
¼ cup Healthy Way dry roasted cashews, chopped
2 tbsp sesame oil

Pickled Cabbage

1 head small red cabbage, shaved finely with a mandolin
300ml apple cider vinegar
300 ml water
1/2 tbs salt
1 tsp peppercorns

Method

Step 1.
Combine all ingredients in a small bowl and combine. Sprinkle with extra sesame seeds and cashew nuts.

*Pickled cabbage: Place the vinegar, salt and water into a saucepan and bring to the boil. Place the cabbage and peppercorns in a sterilised jar. Pour in the vinegar brine and place a lid on the jar. Place in a dark cupboard for one week. Once opened, store in the fridge.

Serves 4 (as a side dish)

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