Spring Cabbage Salad Recipe
In this Spring Cabbage Salad with Honey & Sprounted Lentils recipe it’s about raw ingredients and the honey-sweet warmth of the dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theoxfordmagazine.com.
Cooking tools:
- Mortar and pestle
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
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
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