Spring Cabbage Salad with Honey and Sprounted Lentils Recipe by Gill Meller
This Spring Cabbage Salad with Honey and Sprounted Lentils recipe is all about the crunch and bite of raw ingredients, and the honey-sweet warmth of the punchy dressing that brings it all together. Once you have everything to hand, this salad comes together in minutes, making a perfect quick lunch or light supper.
15 Mins
Easy
Serves 4 to 6
Image: Andrew Montgomery
Ingredients
- 1 firm hispi cabbage (about 400g)
- 4 white or red spring onions, thinly sliced
- 150g mixed sprouted lentils and/or beans
- 20g ginger root, peeled and finely grated
- 1 garlic clove, peeled and finely grated
- juice and finely grated zest of 1/2 orange
- 2 tablespoons tamari or soy sauce
- 1-2 teaspoons dried chilli flakes
- 50g runny honey
- 2 teaspoons coriander seeds, toasted and crushed
- 2 teaspoons sesame oil
Method
- To make the dressing, combine the ginger, garlic, orange juice and zest, tamari or soy sauce, chilli flakes, honey, coriander seeds and sesame oil in a small bowl and whisk to combine. Set aside.
- Trim off any rough or discoloured outer leaves from the cabbage. Slice it in half from top to bottom, then remove the thickest part of the stem from within each half. Slice each half into thin ribbons, no thicker than 1 cm wide. Wash the shredded cabbage and drain well. You can spin it dry briefly if you have a salad spinner.
- Scatter the cabbage over a large serving platter, or on to smaller individual plates. Spoon half the dressing over the cabbage, then scatter over the spring onion.
- Place the sprouted lentils and/or beans in a small bowl. Drizzle 3 tablespoons of dressing over it and tumble everything together. Scatter the lentils and/or beans over the plated cabbage and spring onions.
- Scatter over the toasted sesame seeds and finish by drizzling over the remaining dressing. Serve immediately.
About this recipe
This Spring Cabbage Salad with Honey and Sprounted Lentils recipe was originally published in the cookbook Gather: Simple, Seasonal Recipes from Gill Meller by Quadrille Publishing.
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