This salad is all about the crunch and bite of the raw, 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.
I always look out for a firm, pointy spring cabbage like the hispi, which is refreshing and crisp. You can pick up sprouted lentils and beans or ‘mixed sprouts’ in most supermarkets. They are moist, super-healthy and packed with an iron flavour that goes beautifully with the ‘spike’ of the dressing.
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.