I’m typing this from Yogyakarta, Indonesia where we are for our semi-annual holiday. We’ve been here for just a day now, but I love what I saw so far!

Before leaving, I wanted to finish off the vegetables in the fridge and saw this quarter head of purple cabbage. I decided to make a salad out of this and it was such a hit, I made it three times this week! I experimented with purple cabbage and green cabbage as well as other vegetables, and each variation was superb! Even S who would not eat a salad if he could was raving about it.

This recipe requires a bit of prep work beforehand, but it is completely worth it!

Cabbage Salad

Ingredients:

• 1 half head of cabbage (I used purple cabbage in this photo, but you can also use green cabbage)
• 2 carrots
• 2 onions
• 1 red bell pepper
• Coriander leaves to garnish

For the dressing

• 3 tbsps extra virgin olive oil
• 3 tbsps lemon juice
• salt and pepper to taste
• a pinch of sugar
• a handful of cashewnuts
• a handful of almonds
• 2 tsps white sesame seeds

Method:

• Shred the cabbage (you can do this easily using a madolin slicer, otherwise, just shred finely with a knife)
• Grate the carrots
• Chop the onions and bell pepper lengthwise in fine strips
• Chop the cashewnuts and almonds into small pieces or silvers and dry roast them in a pan till crisp. Remove from flame and dry roast the sesame seeds till they are slightly brown and crisp. Let this cool completely.
• Toss and mix the shredded and chopped vegetables well. Add the coriander leaves and keep aside till it’s time to eat. You can pop it into the fridge till needed.
• Around 15-20 minutes before it’s time to eat, remove the salad from the fridge and make the dressing.
• For the dressing, in a small bowl, add all the dressing ingredients – olive oil, lemon juice, sugar, salt and pepper and stir well.
• Pour over the salad and toss well. Add the chopped and roasted nuts and serve.

I also added grated radish to one of my versions, and that too tasted great!