Spring cabbage salad with lentils
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
0
MINUTES
CUISINE
COURSE
Main
Method
Combine the ginger, garlic, soy sauce, chilli sauce, honey and sesame oil in a bowl and whisk well to combine. Leave to the side.
Discard the outer leaves of cabbage until you have only tightly packed firm cabbage in your hands. Remove the thickest part of the stem and discard as well.
Finely slice the cabbage into very thin ribbons and place in a large mixing bowl along with the cooked lentils.
Spoon over a generous amount of dressing and mix everything together with your hands. Serve on a with scattered spring onion slices and more dressing.
Ingredients
For the salad:
400g firm cabbage (green, savoy, hispi or York)
a bunch of spring onions, thinly sliced
150g cooked green or puy lentils
2 tbsp toasted sesame seeds
For the dressing:
a thumb of ginger, peeled and grated
2 cloves of garlic, grated
2 tbsp soy sauce
50g honey
2 tsp sesame oil
2 tsp sambal oelek or similar chilli sauce
Method
Combine the ginger, garlic, soy sauce, chilli sauce, honey and sesame oil in a bowl and whisk well to combine. Leave to the side.
Discard the outer leaves of cabbage until you have only tightly packed firm cabbage in your hands. Remove the thickest part of the stem and discard as well.
Finely slice the cabbage into very thin ribbons and place in a large mixing bowl along with the cooked lentils.
Spoon over a generous amount of dressing and mix everything together with your hands. Serve on a with scattered spring onion slices and more dressing.
