This salad is colourful, delicious and great for you — perfect for barbecues. It’s full of vitamins and antioxidants, and very good for your digestion.
Ingredients
½ red cabbage (also known as purple cabbage)
½ Chinese cabbage
2 medium carrots (grated)
½ cup chopped coriander leaves
1 tbs sesame seed oil
1 tbs rice bran oil
1 tbs Tamari (Japanese wheat-free soy sauce)
1 tbs balsamic vinegar
2 tbs toasted sesame seeds
Method
Slice both cabbage types finely, grate carrots and roughly chop coriander leaves.
Place raw sesame seeds into a non-stick pan, with no oil, and toss over a medium heat until slightly brown. Allow to cool.
Place cabbages, carrot and coriander into a large dish or bowl to which you can fit a lid and mix, or toss, ingredients to blend well.
Add the oils, Tamari and balsamic vinegar. Stir or toss to blend.
Add the toasted sesame seeds and blend again.
Place lid over the salad and refrigerate for about 3 hours to let the flavours permeate.
This salad keeps for days in the fridge, due to the pickling effect of the vinegar and sauce; however, there is seldom any left after a few days at most!
