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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.