Two Cabbage Salads

cabbage saladGet a spring in your step with some raw food meals. A salad is lovely for lunch. If you pimp it out with some nuts or seeds you’ll feel full in a light kind of way. Here are a couple of lovely cabbage salads since spring is the season of using up the last of the winter cabbage. The ingredients are loose ideas only. Add other vege, fruit, seeds, dried fruit as the pantry or garden dictate.

Coleslaw without the mayo

For the salad: Finely slice cabbage – a mix of red and green is pretty if your garden supports it; fennel bulb, carrots, beetroot and radish. A red onion is very nice too if you have one. I use a mandoline for this job – one of my must have kitchen tools – it makes fine slicing a dream. To my mind raw cabbage is best served wafer thin.
Toss all vege together in a bowl with a generous handful of herbs (whatever you have growing eg: fennel, mint, parsley, dill)

For the dressing: Whisk together the juice of a lemon, a few sploshes of olive oil, a cup of yoghurt and 2T of wholegrain mustard. Taste for salt, pepper and lemon and pour over. Massage the dressing into the cabbage.

Cabbage Salad with Tahini dressing

For the dressing:
3 T tahini
1 clove garlic crushed
Pinch of cayenne
4 T lemon juice
Whisk together adding enough water to make it like cream. Taste for salt. I like this dressing to have a decent lemony tang.

For the Salad:
Half a cabbage, finely sliced
10 dried dates, finely sliced
4 dried figs, finely sliced
1 apple, grated
100g walnuts or pumpkin seeds, lightly toasted
Finely grated zest of a lemon
Some dill or fennel tops (no stalk please)

Mix all these things together and pour over the dressing. Massage the dressing into the cabbage.