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Vibrant Red Cabbage & Roasted Cauliflower Salad

I love the vibrancy of colours in this salad. How the purple cabbage contrasts the bright green of the edamame beans and salad leaves



Ingredients 


Red cabbage, quarter - half (finely sliced)

Cauliflower, half - whole (roasted)

Dried rosemary, salt & pepper (for seasoning the roasted cauliflower)

Oil (for roasting cauliflower)

Edamame beans (frozen)

Sunflower seeds 

Wild rocket or spinach leaves


Dressing 


Olive oil

Salt & fresh cracked pepper 

Optional - Fresh squeeze of Lemon if it pleases you


This recipe I created is true to my style, in that I never really have exact amounts, I simply throw things together until it looks a good balance of ingredients. I’ve tried to give some measurements, but you may enjoy playing around with quantities yourself to get it to be how you like. 

If you’re making a medium size salad, you will want to use about a third to a half of cauliflower and about a quarter of a red cabbage. If you were making a party size salad, I recommend using a whole cauliflower and half of red cabbage.



  1. Starting with the cauliflower. Cut it into small florets and mix in a bowl with the oil, salt, pepper, and dried rosemary. 


  1. Roast in the oven heated to about 170*c until soft and slightly browned. 


  1. Soak the frozen Edamame to defrost them


  1. With a sharp knife  (so that you can get fine slivers), finely chop the cabbage.


  1. Once the cauliflower is cooked and cooled and your edamame beans have been well drained, then you’re ready to assemble the salad.


  1. Mix the cabbage, cauliflower, edamame beans and sunflower seeds together.


  1. Once everything has mixed well together, then add oil, salt and pepper and squeeze of fresh lemon if you choose.


  1. My recommendation to keep the leaf lovely and fresh, is to add the leaf close to serving time and mix it in well.


Additional variations that you might like to consider – you may enjoy serving this with a Japanese sesame dressing. Also, if you have time you might like toasting the sunflower seeds in a dry frying pan.








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© 2008 - 2023

by Hannah Tapner 

Hansi Yoga & Holistic Therapies
 

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