If you are looking for an alternative recipe to the usual coleslaw then this is the salad you want. The flavour comes with a zing that tantalises your taste buds.
Goes well with a fish meal or vegetarian patties.
Ingredients:
- 1/2 a bunch of silverbeet (Use the green leaves only)
- 1/4 red cabbage, finely shredded
- 1/4 cup sunflower seeds
- 200 gram red grape tomatoes halved
- 100g Feta cheese cubed
- 2 sticks of spring onion.
Dressing Ingredients:
- 1/2 cup virgin cold pressed olive oil
- 1/2 grapeseed oil
- 1/2 cup red wine vinegar
- 2 tbs of water
- 1.5 tbs dijon mustard
- 1 tbs sweet paprica powder
- 2 tsp of himalayan salt
- 1 clove of garlic
- tsp of cracked pepper
Method:
- For dressing combine the ingredients in a blender. Blend until smooth. Can be stored in the fridge for up to 1 week.
- Finely shred silverbeet leaves after thoroughly washing. Combine with cabbage, sunflower seeds, and all other remaining ingredients. Pour dressing over salad and stir through thoroughly. Refrigerate for 1 hour before serving.
- This salad stores well and it can be made up to 1 day before serving.
