Cabbage, Carrot & Cinnamon Salad
From jena 8 years agoIngredients
- 3 Tbsp. cold-pressed olive oil shopping list
- 3 Tbsp. lemon juice + zest shopping list
- 1 Tbsp. liquid sweetener (raw honey or maple syrup) shopping list
- 1 clove garlic, minced shopping list
- 1 tsp. ground cinnamon shopping list
- 2 tsp. ground cumin shopping list
- pinch cayenne, if desired shopping list
- 2 tsp. rosewater (optional, but delicious) shopping list
- 1 ½ tsp. sea salt (to taste) shopping list
- 1 cup / 140g pumpkin seeds shopping list
- 1 red cabbage /1kg shopping list
- 1 cup / 150 g dried black mission figs, chopped shopping list
- 1 bunch purple carrots / 500g (regular orange carrots are fine) shopping list
- 1 cup each chopped parsley and mint, leaves only shopping list
How to make it
- 1. Whisk all dressing ingredients together and set aside.
- 2. Using a mandoline or very sharp knife, slice the cabbage as thinly as possible. Place in a very large bowl. Slice the carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs well, spin dry, dice the parsley (including stems) and mint (leaves only). Add to the bowl.
- 3. In a dry skillet over medium heat, lightly toast the pumpkin seeds until fragrant. Remove from heat and set aside.
- 4. Pour dressing over the veggies and herbs and toss well to coat. Add pumpkin seeds and fold to combine. Season to taste (the salad may need more salt at this point). Let stand at room temperature for about 30 minutes, toss before serving and enjoy.
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