Cabbage, Pea and Mint Salad: With the warmer weather in full swing, this salad is perfect for BBQ’s and entertaining as it can be prepared ahead. It’s vegetarian, grain, gluten and fructose-free with a variation for vegan and dairy-free. Why is it healthy? Like it’s other cruciferous cousins, cabbage is a rich source of many micronutrients (vitamins and mineral) and fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties. Ingredients Half a small green cabbage or quarter of a large, finely shredded ½ cup fresh raw peas (you can use frozen blanched quickly in hot water) or finely sliced snow peas Handful of fresh mint leaves, picked of the stems 4 small radishes, halved and sliced thinly 50 gram (½ cup) a good quality parmesan cheese, finely grated Dressing 2 tablespoons of cold-pressed olive oil 1 teaspoon of raspberry or red wine vinegar 1 teaspoon of lemon juice A pinch of sea salt Method In a large salad bowl combine the cabbage, peas, mint and radish. Mix the ingredients for the dressing in a small bowl or shake in a jar. Toss through the salad to coat it evenly. Then mix through the parmesan and serve immediately. TIP – To make ahead, combine the vegetables in a bowl and mix through the dressing and parmesan at the last minute. Variations Dairy-free - Replace the parmesan with ground macadamia nuts and a tablespoon of nutritional yeast. Don’t like radish? If you or your kids are not a fan of radish, slice them and then soak in lemon juice and a little sea salt for 10 minutes before adding to the salad. No heat and a divine citrus flavour is the result. Enjoy! X
Posted on: Fri, 21 Nov 2014 03:01:08 +0000
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