Wednesday, January 4, 2012

Cabbage, pea, mint, chilli and parmesan salad

Add some chicken or fish to this salad for a delicious summer meal.

Cooking Time Prep time 10 mins, cook 5 mins

100 gm peas, podded (about 250gm unpodded)
400 gm cabbage, shredded
150 gm small radishes, thinly sliced lengthways
1 cup each (loosely packed) mint and flat-leaf parsley, torn
1 long red chilli, seeds removed, finely chopped
80 gm parmesan, finely grated

Lemon dressing
100 ml extra virgin olive oil
50 ml lemon juice

Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve. 

For lemon dressing, whisk ingredients in a bowl, season to taste and set aside. 

Combine peas, cabbage, radish, herbs, chilli and half the parmesan in a large bowl and toss to combine. 

Add lemon dressing, season to taste and mix until cabbage begins to wilt (1-2 minutes). 

Adjust seasoning and serve salad scattered with remaining parmesan.
Serves 4 

By Karen Martini, Mr Wolf

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