- This is a crisp, crunchy, sour and smoky vegan salad. I love the colourful combination and enjoy serving it as a side dish or light lunch.
- Pickled foods are a growing trend because they are a great source of healthy probiotic bacteria which may improve digestive health.
- Clementine’s are at their best now – do buy the seedless variety to speed up making this recipe.
- Preparation Time: 20 minutes plus pickling
- Cooking Time: 5 minutes
- Serves: 4 people
- 1 red onion – peel and slice into thin rings
- 50ml malt vinegar
- 75ml cider vinegar
- 1 teaspoon yellow mustard seeds
- Pinch salt
- 450g red cabbage
- 250g carrots – peeled
- 6 clementines – peeled and sliced
- 100ml tahini
- 5 tablespoons pickling liquor
- 1 teaspoon whole grain mustard
- 1 tablespoon poppy seeds
- 1 teaspoon maple syrup
- 100ml warm water
- 3 tablespoons smoked almonds
- Garnish: Sprigs of parsley
- Warm the vinegars, 120ml water and mustard seeds in a small saucepan.
- Bring to the boil and then remove from the heat. Add the salt and onion, then cover and leave for 25 minutes.
- Finely shred the red cabbage, slice carrots into shavings using a vegetable peeler. Toss the cabbage, carrots, clementine’s with 1 tablespoon pickling liquor.
- Make the dressing by mixing the tahini with 4 tablespoons pickling liquor, mustard, maple syrup, poppy seeds and water.
- Drizzle the dressing over the salad.
- Top with smoked almonds, sprigs of parsley and pickled onions drained from the liquor.
Tagged in: Asian
, Cider Vinegar
, Maple Syrup
, Red cabbage
, Side dish
, smoked almonds