This salad is topped with one of my favourite Japanese dressings. You can replace the brown rice with grated raw cauliflower and add other raw seasonal vegetables of choice.
Serves: 6
INGREDIENTS
¾ cup brown rice
1½ cups water
8 large kale leaves, stems removed
2 cups finely shredded cabbage
6 fresh dates, roughly chopped
1 avocado, diced
1 carrot, peeled
2 tablespoons toasted mixed seeds
Dressing
3 tablespoons tahini
1 tablespoon white miso
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon soy sauce
2 cloves garlic, crushed
2 tablespoons cold water
sea salt and ground pepper
METHOD
Put the rice and water in a saucepan with a pinch of salt and bring to the boil. Reduce the heat to low, cover tightly and cook for 45 minutes. Fluff up with a fork then spread onto a large plate to cool.
Rip the kale into bite-sized pieces and place in a large bowl with ½ teaspoon sea salt. Scrunch handfuls of the kale in your fingers for about 2 minutes until it becomes darker and softer in texture and has reduced in volume.
Dressing: Whisk all the ingredients together in a bowl and season, adding a little more water if needed to make a pourable dressing.
To assemble: Add the cabbage to the kale and pour over most of the dressing, turning to coat well. Add the rice, dates and avocado and toss again.
Transfer to a serving bowl. Use a vegetable peeler to cut long thin strips off the carrot.
Place on top of the salad and scatter with the seeds. Drizzle over the remaining dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!