I’m typing this from Yogyakarta, Indonesia where we are for our semi-annual holiday. We’ve been here for just a day now, but I love what I saw so far!
Before leaving, I wanted to finish off the vegetables in the fridge and saw this quarter head of purple cabbage. I decided to make a salad out of this and it was such a hit, I made it three times this week! I experimented with purple cabbage and green cabbage as well as other vegetables, and each variation was superb! Even S who would not eat a salad if he could was raving about it.
This recipe requires a bit of prep work beforehand, but it is completely worth it!
- 1 half head of cabbage (I used purple cabbage in this photo, but you can also use green cabbage)
- 2 carrots
- 2 onions
- 1 red bell pepper
- Coriander leaves to garnish
For the dressing
- 3 tbsps extra virgin olive oil
- 3 tbsps lemon juice
- salt and pepper to taste
- a pinch of sugar
- a handful of cashewnuts
- a handful of almonds
- 2 tsps white sesame seeds
- Shred the cabbage (you can do this easily using a madolin slicer, otherwise, just shred finely with a knife)
- Grate the carrots
- Chop the onions and bell pepper lengthwise in fine strips
- Chop the cashewnuts and almonds into small pieces or silvers and dry roast them in a pan till crisp. Remove from flame and dry roast the sesame seeds till they are slightly brown and crisp. Let this cool completely.
- Toss and mix the shredded and chopped vegetables well. Add the coriander leaves and keep aside till it’s time to eat. You can pop it into the fridge till needed.
- Around 15-20 minutes before it’s time to eat, remove the salad from the fridge and make the dressing.
- For the dressing, in a small bowl, add all the dressing ingredients – olive oil, lemon juice, sugar, salt and pepper and stir well.
- Pour over the salad and toss well. Add the chopped and roasted nuts and serve.
I also added grated radish to one of my versions, and that too tasted great!