With the summer finally in full swing, it is time to jazz up the salad bar to bring some variety. After all, variety is the spice of life and having the same or similar salads over and over again is just plain boring.
Not only is this salad beautiful with its vibrant reds and greens, it tastes delicious too. Enjoy it in the garden with a piece of teriyaki chicken or some barbequed prawns.
Makes 4 large portions
3 cups shredded red cabbage
1/2 cup parsley (flat leaved)
4 tablespoons sesame seeds
1 large piece of ginger
1 tablespoon soy sauce
1 tablespoon olive oil
A drop of sesame oil
1 tablespoon lime juice
1. Finely chop the ginger and mix it with the soy sauce and olive oil. Set aside.
2. Using a heavy based pan, dry toast the sesame seeds for a few minutes. They will start popping and smelling delicious.
3. Set the toasted sesame seeds aside to cool down.
4. Finely chop the parsley and mix it with the shredded red cabbage in a large bowl.
5. Add the sesame oil and lime juice to the ginger and soy sauce mixture and mix well to combine. Only add one or two drops of sesame oil, otherwise this can be very overpowering.
6. Pour half the dressing over the salad and toss.
7. When ready to serve, sprinkle the toasted sesame seeds over the salad and drizzle with the remainder of the dressing.