I’ve found the perfect salad to bring for New Years BBQ this year. Inspired by a great recipe by Ben Warren, but tweaked based on what I had and to make it plant based, it is the perfect combo of sweet, tart and crunchy!
The tamari seeds pack a salty punch and the whole seed mustard + maple in the dressing just match so well. Give it a whirl, you’ll not be disappointed.
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Ingredients
Salad
- 1/4 green cabbage, finely sliced
- 1 spring onion, diced
- 2 kale leaves, finely diced
- 1 handful baby spinach leaves
- 1 handful fresh mint
- 1 handful fresh parsley
- 1/2 cup combination of pumpkin seeds, sunflower seeds and sesame seeds
- 3 Tbsp tamari sauce
Dressing
- 1 cup fresh coriander
- small handful fresh parsley
- 1 lemon juice and zest
- 1 Tbsp wholegrain mustard
- 1 Tbsp maple syrup
- 2 Tbsp extra virgin olive oil
- 1/4 cup water
Ingredients
Salad
Dressing
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Instructions
- Thinly slice the green cabbage, spring onion, kale, (roughly chop salad greens if too bulky) into a large bowl. Add to this the roughly chopped mint and parsley.
- Toast the seeds in a dry pan and once toasted, splash with tamari sauce and continue cooking until brown and crispy. Remove from heat.
- Combine all the dressing ingredients together in a blender/food processor and blend until smooth and creamy. Pour over salad and use your hands to incorporate.
- Sprinkle with seeds and serve. Will keep in the fridge overnight, but don’t dress if making before.
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