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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.