Servings
2
Prep time:
25 minutes
Time to leave
leave for 2 hours to soften the cabbage
Good for:
Side
Mango and red cabbage salad
I have borrowed the picture- with sincere thanks. This is another winter salad- adjusted as I think it was getting mushy. It is a recipe borrowed from the ayurveda kitchen. I had it with the Christmas dinner. Try.
Ingredients
1 handful of toasted pumpkin seeds
1 mango cut into cubes
1 cup of red cabbage sliced finely
1o mint leaves
small handful of coriander leaves chopped
2 cups of romaine salad
Marinade:
1 tbsp olive oil
1/2 tsp grated ginger
juice of 1/2 lime
1 tsp maple syrup
pepper to taste
sea salt to taste
1 tbsp of coriander leaves chopped and lime slices to serve
Instructions
Step 1
Mix the marinade- and taste it. leave to stand. in a mixing bowl add all the vegetables. Mix well with marinade. Leave for 2 hours. Sprinkle with coriander leaves and serve.
Tips
You can leave the red cabbage mixed with 1/2 tsp sea salt to soften for a couple of hours. I prefer to let it soften in the marinade directly as it gets less ‘soggy’ that way. But you can soften, just remember to be careful with the amount of salt in the marinade afterwards. You can also add whole almonds.
The original recipe calls for 1 avocado as well. I will keep that separate and maybe serve it to the salad, but if you add it- you need to eat it all very quickly.
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