Here is a recipe for one of our favourite ‘go to’ meals.
Favourite Cabbage Salad (a.k.a. Rainbow Salad)
1/2 large wombok cabbage, finely chopped
1 medium red capsicum, finely diced
2 green onions, finely sliced
2-3 carrots grated
1/8- 1/4 red cabbage, finely shredded
Sprouts – alfalfa or mung bean
Raw pine nuts and/ or cashews
roughly chopped spinach leaves (for extra greens)
finely sliced snow peas
Finely dice or chop all vegetables, placing them in a large bowl as you go.
Toss together with the sprouts.
Serve into bowls, top with raw nuts.
Pour over desired amount of dressing for each single serve.
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup (or to taste)
2-4 TBsp soy sauce or tamari (to taste)
2-4 Tbsp toasted sesame oil (to taste)
Finely grated fresh ginger (optional)
Put all ingredients in a clean glass jar, screw on the lid tightly and shake to combine.
Pour a small amount over salad and toss to just coat the vegetables in a thin layer of dressing.
All amounts of the vegetables are approximate – I usually just see how the salad looks coming together, adding more of any vegetable needed to give the salad a nice balance of colour and flavour.
I make the salad up in a big container and only add dressing to the salad once its served in individual bowls. This means that the rest of the salad stays fresh in the container in the fridge and we eat it over two or sometimes three meals.
The amount of dressing in the recipe also lasts us for more than one salad and keeps well in the jar if stored in a cool place.
These days I tend to make a lower sugar version of the dressing by replacing the maple syrup with a teaspoon of granulated stevia. For this variation I usually use less olive oil as well.