Rainbow Salad


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


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.

Chef's Recipes

Recipe Categories

What's in Season For January

What's in Season For January

The turn of the New Year is now behind us, but the celebrations are far from over with the promise of health, happiness ...