Yet another variation of a spring cabbage salad.

Ingredients:

1/2 super finely sliced spring cabbage

1 finely sliced spring onion

1 pomegrenate

75 g crumbled feta cheese

1 avocado – diced

1/2 super finely sliced bulb of fennel

1 good handful sliced soy roasted almonds

2 tbsp soy sauce

Sauce:

1/2 freshly squeezed lemon

1/3 cup olive oil (70ml)

1/2 tsp salt

Method:

Dry roast the almonds until darkened. Let them cool for about 5 minutes and add the soy sauce. Give them a good shake and cover the almonds in soy sauce. Let them dry and cool while preparing the salad. (Make double portion and eat 1/2 as a snack while preparing the salad. They are delicious!!)

Finely slice the cabbage. Give it a good massage for about 2 minutes. Add the sliced spring onion, diced avocado, pomegranate, crumbled feta cheese and finely sliced fennel. Now – slice the almonds (or chop if you would like…but I like them better sliced). Add the almonds.

Whisk the lemon juice together with the olive oil adding 1/2 tsp salt.

Mix the salad together with the sauce.

Ingredients

130 g finely sliced red cabbage (approximately 1/8 of a whole head)

100 g finely sliced kale

50 g mixed dry roasted nuts

100 g edamame beans

1 finely sliced carrot

1 diced avocado

Sauce

1 tsp whole grain mustard

1 tsp honey

2 tbsp freshly squeezed lemon juice (if you don’t have a lemon, use white whine vinegar or apple cider vinegar)

60 ml (4 tbsp) olive oil

Method

Rinse your greens and slice them as finely as you can. With your hands, give the cabbage and the kale a good massage. Roast the nuts in a dry frying pan until they start crackling. If you use hazle nuts, the skin will come off. Discard this. Roughly chop the nuts. Peal and dice the avocado. Add the edamame beans. Mix!

Whisk the ingredients of the sauce until it emulsifies. Add it to the salad and mix just before serving.