Feed Your Brain: The Cookbook by DELIA McCABE

Author:DELIA McCABE
Language: eng
Format: epub
Publisher: Exisle
Published: 2017-03-18T04:00:00+00:00

APPLE, CHINESE CABBAGE AND MINT SALAD

PREPARATION: 20 MINUTES | SERVES 6

This is a wonderfully fresh, crunchy salad. The apples and mint combine beautifully to produce an attractive start to a meal, as well as providing loads of enzymes and antioxidants. Serve with any of the dressings from pages 66–72, although the coriander (cilantro) and pine nut mayonnaise (see recipe on page 69) is especially lovely with this salad, as is a dollop of the Thai paste diluted slightly with coconut milk (see recipe on page 86)

4 green apples, sliced into julienne sticks

2 large avocados, peeled and sliced into slivers

1 small lemon

½ Chinese cabbage, thinly sliced

1 leek, thinly sliced, or 5–6 spring onions (shallots, scallions), thinly sliced

1 bunch mint, washed carefully and leaves separated and put aside

1 bunch coriander (cilantro), washed carefully and set aside

1 cup pistachio nuts, shelled

In a large bowl, combine the apple and avocado, and squeeze the lemon juice over to stop them discolouring while you prepare the rest of the salad.

Add the cabbage and leek or spring onion. Top with the mint, coriander and pistachios just before serving.

Variation

Add 1 cup grated carrot and 1 cup grated beetroot (beet), and replace the pistachios with walnuts.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.