Try this grilled red cabbage and tahini salad
A twist on traditional coleslaw, this colourful, tangy salad is quick to throw together and super impressive – it’s bound to knock your plant-based socks off.
INGREDIENTS
- Thai black rice: 200 g
- Small red cabbages: 4, cut into wedges
- Olive oil: 3 tablespoons
- Radishes: 10
- Raw macadamia nuts: 100 g
- Sesame seeds: 2 tablespoons
- Tahini paste: 4 teaspoons
- Garlic cloves: 2, crushed
- Lemon: 1, juiced
- Olive oil: 2 tablespoons
- Salt and freshly ground pepper, to season
- Red spring onions: 6
- Crunchy mixed sprouts: 150 g
- Lime: juice and zest
METHOD
- Cook the black rice as per packet instruction.
- Quarter the red cabbage and grill with olive oil, salt and pepper.
- Slice the radishes in 5 mm thick slices and then into matchsticks.
- Lightly toast the macadamia nuts in a pan over medium heat until golden.
- Lightly toast the sesame seeds in a pan over medium heat.
- For the dressing: put the tahini paste in a bowl with the crushed garlic. While whisking, add the lemon juice and slowly add the oil in a thin stream. Season with salt and pepper.
- Layer the salad in a bowl. Drizzle with the tahini dressing and some lime juice and zest.
- Garnish with sliced red spring onions and sprouts.
(Serves 4)