26 Jul cabbage and coriander salad
This Coriander cabbage salad is seriously the best cabbage salad I have ever eaten. I could not get enough of this salad.
The pure simplicity of this salad is a huge plus but oh my word this salad is packed with flavour.
Needless to say, you have to be a coriander lover to enjoy this salad. Did you know that the love of coriander (or not) is determined by a specific gene. So you are either genetically predisposed to enjoy Coriander or not. It helps to explain why coriander is an absolute love or hate thing.
This salad is a really simple combination of cabbage, coriander, spring onions and sunflower seeds. It’s dressed with a lovely vinegar based dressing and will make a wonderful accompaniment to many meals.
If you would like some other salad recipes then you have come to the right place. I have lots of salad recipes in my latest cookbook Delicious Healthy Everyday Recipes. This baby marrow, corn and pea salad on the barbecue is also a really different and delicious salad recipe.
Aside from my recipes 🙂 http://taste.com.au is one of my favourite resources. It is packed full of the most amazing salad recipes for all seasons. I also came across this salad compilation the other day which is just up my alley. The recipes are from DamnDelicious who always put out recipes that are totally drool worthy – https://damndelicious.net/2015/02/25/15-best-healthy-and-easy-salad-recipes/
Well that’s all for today. I hope that you love today’s salad recipe as much as I do. Until next time, Leanne xoxo
Cabbage and coriander salad
1/2 large head cabbage
1/4 cup canola oil
1 1/2 Tbsp low sodium soy sauce
2 Tbsp apple cider vinegar
1 tsp sugar substitute
1/2 tsp salt
1/4 cup spring onions, chopped
1/2 cup fresh Coriander, finely chopped
1/2 cup sunflower seeds
- Shred the cabbage as finely as you can
2. Next combine the dressing ingredients and mix well
3. Pour the dressing over the cabbage and add the spring onions, Coriander and sunflower seeds
4. Mix the salad well and leave on the fridge to marinade for at least half an hour before serving