Spring cabbage salad with lentils

Recipe by:

This is a brilliant salad for whipping up when you are short on time - surprisingly filling and bursting with flavour, with a garlic, ginger and chilli dressing

Spring cabbage salad with lentils

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

0

MINUTES

CUISINE

COURSE

Main

Method

  1. Combine the ginger, garlic, soy sauce, chilli sauce, honey and sesame oil in a bowl and whisk well to combine. Leave to the side.

  2. 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.

  3. Finely slice the cabbage into very thin ribbons and place in a large mixing bowl along with the cooked lentils.

  4. 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

  1. Combine the ginger, garlic, soy sauce, chilli sauce, honey and sesame oil in a bowl and whisk well to combine. Leave to the side.

  2. 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.

  3. Finely slice the cabbage into very thin ribbons and place in a large mixing bowl along with the cooked lentils.

  4. 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.