Sesame Red Cabbage

May 31, 2017

Remember that beautiful Miso Roasted Baby Aubergine and Unicorn Noodle dish? Remember that I coloured my noodles with red cabbage. Well this recipe is how to use up the rest of your cabbage, in a super quick easy way. I love red cabbage, I love it pickled, raw, cooked but this is my absolute favourite way to eat it, it's tangy and crunchy and has a great flavour of sesame. This would work perfectly as a side to your noodles, or at a summer bbq, or anything you like reeeeally. 

 Red cabbage is rich in several vitamins, including vitamins A, C and K, as well as the minerals potassium and manganese. Vitamin A enhances immunity, aids in growth and development and promotes healthy eyesight. Vitamin C enhances immune system function, promotes gum health and aids in wound healing and collagen production. Vitamin K is essential for building and maintaining strong bones and blood clotting.Plus this dish is raw so your getting all the good stuff!

 Ingredients

2/3 - 1 large red cabbage (depending on whether you are using your remaining cabbage from this dish or just making this by itself.)

4 spring onions

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

25g corriander

3 tablespoons sesame oil

2 tablespoons apple cider vinegar

1 tablespoon tamiri

 

Method

1) Dice the red cabbage, spring onions, and coriander. Place in a bowl.

2) Mix together the sesame oil, cider vinegar and tamiri. Pour over the cabbage. Sprinkle the sesame seeds over the top and tuck in!

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload

Archive
Categories 
Please reload