Saturday, January 28, 2012

Red Cabbage and Fennel Salad

Red Cabbage and Fennel Salad:


small red cabbage
fennel bulb
Italian parsely
baby capers, drained.
sunflower seeds
sesame oil
lemon juice
agave syrup


Dry-roast sunflower seeds in a hot pan, moving constantly to prevent burning. When they are golden, splash in a few teaspoons of tamari and stir quickly to coat and dry, then remove seeds from pan to stop the cooking process and prevent burning.

Finely shave the red cabbage and fennel and roughly chop the parsley.

Toss all ingredients together in salad bowl and dress with sesame oil, lemon juice and agave syrup to taste. I like quite a lot of sesame oil, to make that the dominant flavour. The agave syrup is used as a sweet counter-balance to sourness of the lemon juice.

Serve immediately with crusty Rye bread.


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