I prefer red cabbage over green cabbage. It can be served cooked or raw and during winter adds such a vibrant colour to the table. This can be served as a light meal on its own or as an accompaniment.
INGREDIENTS
½ small red cabbage, washed, dried and thinly sliced
1 cup of edamame beans (frozen is fine)
1 kohlrabi, peeled and julienned
½ cup of peanuts roasted (skin on)
For the dressing
3 tablespoons white miso paste
5 centimetre piece of ginger, grated
2 tablespoons of light soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons lemon juice
1 tablespoon liquid honey
Salt to taste
Freshly ground pepper
METHOD
Cook the edamame beans following instructions on the packet. Rinse, drain and allow to cool.
Place the red cabbage and kohlrabi in a large salad bowl. When the edamame beans are cool enough, mix these into the cabbage and kohlrabi.
In a separate bowl, measure out all ingredients for the dressing. Using a whisk or fork, whisk everything to form a homogenous dressing. Taste dressing and if need be add a few pinches of salt.
When ready to serve, pour in the dressing in to the vegetables in the bowl. Toss to combine everything. Finally just before serving, add the peanuts.