Recipe Ingredient
- 2 cups finely shredded green cabbage (loosely packed)
- 2 cups finely shredded purple cabbage (loosely packed)
- 1 cup finely shredded firm lettuce (romaine or iceburg)
- 1 medium-sized onion, thinly sliced
- 1 small carrot, finely shredded
- 2 ribs celery, cut into 6cm lengths and finely shredded
- 1 Japanese cucumber, cut into 6cm lengths, seeded and cut into matchsticks
- 1 green apple, quartered, cored and cut into matchsticks
- Garnish: sheet nori (Japanese seaweed)
- Dressing:
- 2 tbsp sunflower or olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sesame oil
- 2 tsp honey
- 2 tsp light soy sauce (preferably Japanese soy sauce)
- level tsp salt
- Good grind of black pepper
Instructions
- Combine all salad ingredients in a large mixing bowl. Cover and refrigerate for 30 minutes (or up to four hours).
- Combine dressing ingredients in a small bowl and beat well with a fork until emulsified.
- Using a pair of scissors, cut nori sheet into 6cm strips, stack together and snip into 1cm strips.
- Just before serving, place salad in a large mixing bowl and pour enough dressing to lightly moisten. Mix gently (with clean hands) and transfer into a salad bowl. Scatter nori strips over the top and serve immediately.
- * To prevent discoloration, dip slices in a solution of 1 tbsp lemon juice mixed with cup (125 ml) water.
