Rainbow Salad

Ingredients

6-7 cups of roughly chopped red/purple cabbage
1 carrot, shaved into 2-3 inch strips
3 celery stalks, chopped
1 red pepper, thinly sliced
2 handfuls of fresh parsley, chopped finely
3-4 tbsp of toasted sesame seeds
Salt & pepper, to taste

Method

Preheat oven to 160 degrees. Toast the seeds for about 8-10 minutes, watching closely. Remove and set aside.

Add several cups of water into a kettle and bring to a boil. Lightly rinse the cabbage and slice in half, through the stem. Slice each half, in half again and roughly chop.

Add chopped cabbage into a strainer in the sink and pour the boiling water over top.
Quickly rinse with cold water. This helps soften the cabbage slightly. Roughly dry the cabbage with a hand towel.

In a large bowl, mix the chopped celery, pepper, cabbage, shaved carrot, and parsley.

Top with dressing before serving.

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