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
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.
By Karen Martini, Mr Wolf