Carrot and Cabbage Salad

This salad kinda just happened, as I always have cabbage and carrots in my fridge and frozen sweet corn in the freezer. I never expected this salad to be anything more than an end of the month salty cracks dish for me but every time I make it meets with rave response and I have sent the recipe to more people than any of my other recipes. So, it seems fitting that it should be the first post in my blog site! So here goes...

Carrot and Cabbage Salad

Serves 4

4 Carrots grated

¼ - 1/8 Cabbage very thinly sliced and soaked in boiling water

½ a cup of Miracle mix seeds – mixture of flax, sesame, sunflower and pumpkin seeds (lightly toasted with a little oil and some spices)

1 cm Ginger, pealed and cut into tiny cubes

1 clove of Garlic, pealed and cut into tiny cubes

Juice of half a Lemon / 2 tbsp vinegar a combination of the two is nice, adds to the taste

2 tbsp Olive Oil (optional)

Fresh Coriander, chopped (about 2 - 4 tbs)

1 cup Frozen sweet corn (defrosted)

½ cup Feta Crumbled (optional)

Salt to taste

Pepper to taste

Cumin to taste

Chilli to taste

1 tbsp of Sugar to neutralize the acidity (add more if it’s still to sour)

Very thinly slice the cabbage and set aside in a bowl covered with boiling water. After a few minutes you can add the frozen sweet corn to defrost it. Leave this for about 5 – 10 minutes then drain well and add remain ingredients to this. For the seeds - shallow fry over medium heat with a mixture of spices (ie cumin, turmeric, chilli, garam marsala) salt and a little oil. Toss the ingredients together and let this stand for 10 – 15 minutes, tossing when ever you think about it in between. Check the seasoning as it will develop over time. Toss before serving.

This salad can also be served as a main course with steamed rice. It tastes great the second day too.