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A Yummy and Healthy lunch idea – Kelly Schreuder

Confetti Salad

Confetti salad Makes one large bowl that keeps well for a few days

Ingredients  ½ large green cabbage (or a mix of green and red if you like), finely shredded Spring onions (about 4 for a large bowl), or ¼ red onion, finely sliced You could also add about a cup of julienne carrot, red onion, sprouts or mangetout peas – whatever you have in the fridge that might go well, even julienne apple is nice if you’re going to eat it immediately, otherwise it will go brown. ½ tsp chilli flakes or chopped fresh chilli a few thin slices of fresh ginger finely chopped or grated ½ tsp salt, or to taste ½ tsp sugar (or alternative e.g. honey/agave), or to taste 2 tablespoons white wine or rice vinegar (lime juice is a good alternative) 1 tsp sesame oil 2 tablespoons toasted sunflower seeds or flaked almonds, or both

Directions: 1)     Chop or julienne all the vegetables and the ginger and combine in a large mixing bowl. 2)     Add the remaining ingredients. 3)     Use your hand to mix and squeeze the ingredients for about one minute – this helps to release some of the juices from the cabbage and allows the salad to marinate nicely. 4)     Cover and store in the fridge and eat within 5 days. You can stir fry the remaining salad towards the end of the week – just put it into a hot wok or frying pan with a drizzle of oil and a clove of garlic (chopped) and cook for 2 min, then eat it with noodles or rice. Add some chicken or tofu with Honey Glaze to make a more balanced meal.

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