This is the perfect raw, zingy salad that goes well with nearly everything from the barbecue and the touch of wasabi makes it sing. Use whatever is fresh and best on the day.
Serves: 6
INGREDIENTS
¼ head of white cabbage
2 small heads witlof
2 tender stalks celery
2 spring onions
2 handfuls green leaves (I used curly kale)
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 teaspoon wasabi paste
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Shave the cabbage using a mandolin or slice very thinly with a very sharp knife. Place in a large bowl.
Slice or shave the remaining vegetables but leave any small curly kale leaves whole. Add to the cabbage with half the dressing.
Lift the salad up with your fingers and toss gently to coat in the dressing, adding more if needed but don’t overdress it.
Transfer to a serving bowl and grind over a little black pepper.
Cook’s tip: Other raw produce you could use in this salad includes rocket, fennel, spinach, cavolo nero, white onion, apple, pear.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.