Yin Yang Slaw

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A nicely balanced side salad that can be extended to a main course using additional toppings.

This is a Fairtrade adaptation of a recipe published by helloveggy.com.

Ingredients

Salad:
300 g
red cabbage
1
small salad onion
1
large carrot
1/2
cucumber
12
cherry tomatoes
75 g
pumpkin seeds
75 g
FAIRTRADE golden sultanas
Dressing:
30 ml
light or dark FAIRTRADE tahini
1
FAIRTRADE lemon
30 ml
FAIRTRADE runny honey
Extras:
Bed of greens (spinach, rocket)
Diced avocado flesh
75 g
FAIRTRADE broken walnuts
FAIRTRADE
Sources

Method

Discard any dry pieces of cabbage and then slice the cabbage very fine. Put into a salad mixing bowl.

Skin the onion and chop very fine. Add to the bowl.

Skin and grate the carrot into the bowl.

Wash the cucumber and then quarter lengthwise. Slice the quarters finely into the bowl.

Halve the tomatoes and add to the bowl along with the pumpkin seeds and sultanas.

Prepare and add extras if needed.

To make the dressing

Stir the tahini to recombine the oil, and then measure the required amount in a salad dressing shaker.

Juice the lemon, discarding pith and peel, and add to the shaker.

Measure in the honey.

Shake well to combine the dressing ingredients

Assembly

Pour the dressing over the salad ingredients and turn gently to coat.

Chill.

To serve

Serve chilled with hunks of crusty bread for a main course.

Notes

It’s OK to use sunflower seeds in place of pumpkin seeds, and either of the seeds may be dry roasted until golden to add a toasty flavour.

The tahini based dressing can give a “tired” appearance to the salad, wiping out the vibrant colours of the ingredients. Options:

  • Serve the dressing separately
  • Use sesame oil in place of the tahini
  • Use mayonnaise in place of the tahini