Chargrilled Red Cabbage & Tahini Salad
A twist on traditional coleslaw, this colourful, tangy salad is quick to throw together and super impressive.
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 200 g Thai black rice
- 4 baby red cabbages, cut into wedges
- 5 Tbsp olive oil
- 10 radishes
- 100 g raw macadamia nuts
- 2 Tbsp sesame seeds
- 4 tsp Tahini paste or almond nut butter
- 2 garlic, crushed
- 1 lemon, juiced
- salt and freshly ground black pepper to, taste
- 6 red spring onions
- 150 g crunchy mixed sprouts
- 1 lime, zested and juiced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the black rice as per packet instruction.
- Quarter the red cabbage and grill with 3 Tbsp olive oil, salt and pepper.
- Slice the radishes in 5 mm thick slices and then into matchsticks.
- Lightly toast the macadamia nuts in a pan over medium heat until golden.
- Lightly toast the sesame seeds in a pan over medium heat.
- For the dressing: put the tahini paste in a bowl with the crushed garlic. While whisking, add the lemon juice and slowly add 2 Tbsp olive oil in a thin stream. Season with salt and pepper.
- Layer the salad in a bowl. Drizzle with the tahini dressing and some lime juice and zest.
- Garnish with sliced red spring onions and sprouts.
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