¼ head of white cabbage
2 small heads witlof
2 tender stalks celery
2 spring onions
2 handfuls green leaves (I used curly kale)
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 teaspoon wasabi paste
sea salt and freshly ground pepper
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.