This is the perfect raw, zingy salad that goes well with nearly everything from the barbecue and the touch of wasabi makes it sing. Use whatever is fresh and best on the day.
Serves: 6
INGREDIENTS
¼ head of white cabbage
2 small heads witlof
2 tender stalks celery
2 spring onions
2 handfuls green leaves (I used curly kale)
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 teaspoon wasabi paste
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Shave the cabbage using a mandolin or slice very thinly with a very sharp knife. Place in a large bowl.
Slice or shave the remaining vegetables but leave any small curly kale leaves whole. Add to the cabbage with half the dressing.
Lift the salad up with your fingers and toss gently to coat in the dressing, adding more if needed but don’t overdress it.
Transfer to a serving bowl and grind over a little black pepper.
Cook’s tip: Other raw produce you could use in this salad includes rocket, fennel, spinach, cavolo nero, white onion, apple, pear.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.