Vegan | Gluten Free
An easy salad to make that has a bit of crunch with the cabbage as well as creaminess with dates and tahini dressing. Can be served on its own or a side.
Recipe by Marcin Ksiazka
100g Red Cabbage
2 Tablespoons Chopped Dates
1 Tablespoon of Pumpkin Seeds
2-3 Tablespoons of Tahini Dressing (recipe below)
½ Tablespoon of Goji Berries
50ml Lemon Juice
1 Tablespoons of Honey
1 1/2 Tablespoons of Apple Cider Vinegar
(This will make a slightly larger portion of dressing that you can store in the fridge and use on other salads. It will last a few days).
1. Blanch the kale for 2-3 mins and drain. Gently squeeze out any excess water.
2. Shred the red cabbage.
3. Make the dressing by placing all dressing ingredients in a bowl and stir until well combined.
4. Mix the kale, cabbage, dates and dressing together.
5. Sprinkle pumpkin seeds and goji berries on top before serving.
Marcin Ksiazka (@hoppy_chef) is a classically trained chef with a passion for wellness, healthy cuisine and plant based cooking. Marcin's culinary journey includes working for Michelin starred chef Jason Atherton, head of kitchen operations and menu creation at health and wellness club Grace Belgravia and later Farm Girl Chelsea. Marcin is currently a private chef for events, retreats, and a healthy menu consultant.