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!
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
3 tablespoons sesame oil
2 tablespoons apple cider vinegar
1 tablespoon tamiri
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!