Seedy Chinese Cabbage Salad
Take a simple Chinese cabbage throw in some crunchy seeds add a simple Asian dressing and hey presto a super Seedy Chinese Cabbage Salad that will have them begging for more.
Servings: 8 as a side
Calories: 339kcal
Equipment
- Mandoline / V-Slicer
- Spiralizer or Julienne Peeler or Box Grater
Ingredients
- ½ head Chinese Cabbage (Nappa Cabbage/Wombok) (approximately 700 grams / 25 ounces)
- 2 medium carrots (approximately 360 grams / 12.7 ounces)
- 1 medium green capsicum {bell pepper} (approximately 300 grams / 10.6 ounces)
- 1 spring onions
- 1 cup mixed seeds, roasted (I used pepitas, sunflower seeds, linseeds and black sesame seeds)
- 1 cup cashews, roasted
- 1-2 long chillies
- ½ cup MCT oil (you could also use extra virgin olive oil or peanut oil)
- ⅓ cup rice vinegar
Instructions
- Roast your seeds and nuts in a preheated oven (180°C / 360°F until golden brown (approximately 10-15 minutes).1 cup mixed seeds, roasted
- Wash and trim all your vegetables, finely shred your cabbage, either spiralize or julienne or grate your carrots, cut your capsicums into 2cm (1 inch) strips.½ head Chinese Cabbage (Nappa Cabbage/Wombok), 2 medium carrots, 1 medium green capsicum {bell pepper}
- Trim your spring onion and chillies, rinse under cold water and slice on the diagonal.1 spring onions, 1-2 long chillies
- Place your ingredients (except the sliced green onion and chillies) in a large mixing bowl, add the oil and rice vinegar, season and toss until well combined.1 cup cashews, roasted, ½ cup MCT oil, ⅓ cup rice vinegar
- Arrange in a salad platter scatter the green onions and chilli on top to garnish, chill in the fridge until ready to serve.
Nutrition
Calories: 339kcal | Carbohydrates: 11g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Sodium: 19mg | Potassium: 220mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2763IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 1mg