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Spring cabbage salad with honey & sprouted lentils

Recipe by renowned chef and food writer Gill Meller.
This salad is all about the crunch and bite of the raw, and the honey-sweet warmth of the punchy dressing that brings it all together. I always look out for a firm, pointy spring cabbagelike the hispi, which is refreshing and crisp. You can pick up sprouted lentils and beans or ‘mixed sprouts’ in most supermarkets. They are moist, super-healthy and packed with an iron favour that goes beautifully with the ‘spike’ of the dressing. Once you have everything to hand, this salad comes together in minutes, making a perfect quick lunch or light supper.
Author: Gill Meller

Ingredients

  • 1 firm hispi cabbage (about 400g/14oz)
  • 4 white or red spring onions, thinly sliced
  • 150 g mixed sprouted lentils and/or beans
  • 2-3 teaspoons sesame seeds, toasted

For The Dressing

  • 20 g ginger root, peeled and finely grated
  • 1 garlic clove, peeled and finely grated
  • 1/2 orange juice and finely grated zest
  • 2 tbsp tamari or soy sauce
  • 1-2 tsp dried chilli flakes
  • 50 g runny honey
  • 2 tsp coriander seeds, toasted and crushed
  • 2 tsp sesame oil

Instructions

  • To make the dressing, combine the ginger, garlic, orange juice and zest, tamari or soy sauce, chilli fakes, honey, coriander seeds and sesame oil in a small bowl and whisk to combine. Set aside.
  • Trim of any rough or discoloured outer leaves from the cabbage. Slice in half from top to bottom, then remove the thickest part of the stem from within each half. Slice each half into thin ribbons, no thicker than 1cm (½in) wide. Wash the shredded cabbage and drain well. You can spin it dry briefly if you have a salad spinner.
  • Scatter the cabbage over a large serving platter, or onto smaller individual plates. Spoon half the dressing over the cabbage, then scatter over the spring onion.
  • Place the sprouted lentils and/or beans in a small bowl. Drizzle over 3 tablespoons of the dressing, and tumble everything together. Scatter the lentils and/or beans over the plated cabbage and spring onions. Scatter over the toasted sesame seeds and finish by drizzling over the remaining dressing. Serve immediately