Spring Cabbage Salad Recipe - The Oxford Magazine

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