Salted Cabage Salad with Garlic, Sesame, Honey & Lemon Salad Dressing

A salted cabbage salad with a sensational honey, garlic, sesame, lemon dressing. An excellent accompaniment for a BBQ. An unusual flavour combination which includes Sweet, Salty, Sour and Savoury.

The salad dressing can be used with any leafy green salad.

Cabbage Salad:

Ingredients:

  • Half a small savoy cabbage coarsely sliced
  • Salt

Instructions:

  1. Slice the cabbage
  2. Put a layer of cabbage in a mixing bowl and salt with a lot of salt
  3. Repeat layers and salt until all the cabbage is used
  4. Mix the salt thoroughly through the cabbage with your hands
  5. Place a plate on the cabbage – NB the plate should be as large as possible without touching the edge of the bowl. Place another bowl full of water on top of the plate to apply weight to the salted cabbage. Leave for an hour or until the cabbage goes limp
  6. Wash the cabbage to remove most of the salt. It should retain a slightly salty taste
  7. Immediately before serving, add a liberal amount of dressing and toss through the cabbage

 

Angredients 1 1
Bowls 1

Dressing:

Makes 1 cup

Ingredients

  • 4 tablespoons lemon juice – Use Myer lemon for a slightly sweeter taste
  • ¼ teaspoon lemon zest
  • 2 tablespoons of your best single source, raw honey
  • 2 cloves garlic, crushed
  • 3 tablespoons extra version olive oil
  • ½ teaspoon roasted sesame oil – to taste
  • Sprinkle of ground black pepper

Instructions: Dressing

 Grate lemon zest and then squeeze out the lemon juice into a bowl. Add the zest. Crush the garlic and add.

  1. Add the olive oil, honey, and pepper and whisk briskly. Or pour into a jar, close the jar tightly with its lid and shake it vigorously so the ingredients blend.
  2. If you measure the oil before the honey, the tablespoon will have a non stick surface and the honey won’t stick to it!
  3. Cover and put in the fridge to chill and for the flavours to set, for at least 10 minutes. This dressing may be used for up to a week if tightly covered and kept in the fridge.
  4. Use extra virgin olive oil, but you could use sunflower oil instead, or a tablespoon of olive oil and a tablespoon of sunflower oil.

 

Finished Salad 1