Raw Spinach and Red Cabbage Salad

Serves 4 to 6 

Ingredients

2 cups baby spinach, washed

2 red peppers, deseeded

1 large carrot, peeled

3 baby marrows

1 cup red cabbage, thinly sliced

Juice of 1 lemon 

3 tablespoons sesame seeds

1 tablespoon cashew nuts, chopped

Dressing 

1 carrot, peeled and roughly chopped

¼ onion, peeled and roughly chopped

1 tablespoon fresh ginger 

¼ cup apple cider vinegar

2 tablespoons tamari 

1 teaspoon honey 

2 tablespoons sesame oil 

¼ cup olive oil 

Method

  1. Preheat the oven to 200 degrees Celsius. 
  2. Wash the spinach leaves and spin in salad spinner, then set aside. 
  3. Slice the red peppers into strips and roast in oven for 10 to 15 minutes. 
  4. Use a peeler to shave the carrot into long, thin strips.
  5. Set aside.
  6. Wash the baby marrows, cut off the tops and grate. 
  7. Blend all the ingredients together in a food processor and season with salt and pepper to taste. 
  8. To assemble the salad, place the spinach, cabbage and grated baby marrow in a large bowl, dress with the carrot dressing and toss well until evenly coated.
  9. Add the roasted peppers, carrot shavings, lemon juice and sesame seeds.
  10. Place the salad into a serving bowl and sprinkle with the chopped cashew nuts. 

Source: GTP, Pg. 118 

Share:

Facebook
Twitter
Pinterest
LinkedIn

Related Posts

Chopped Tuna ‘Mayo’ Salad

Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive

Mediterranean Style grilled Tuna

Mediterranean Style grilled Tuna

Serves: 2 300g fresh tuna steak2 tablespoons olive oil1 teaspoon dried oregano1 clove garlic, gratedSalt and Pepper1 cup cherry tomatoesFresh basil and parsley, torn Make

Lemon and Fennel Salmon

Lemon and Fennel Salmon

Serves: 1 ½ fennel bulb120-150g salmon fillet1 teaspoon olive oil1 lemon1 teaspoon fresh thyme, choppedSalt and Pepper 1. Heat the oven to 200℃. 2. Prepare

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.