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PLANTFEED// "A Plant based fresh cabbage salad W parsley tahini & Capers ."// by Kelly Mason







Serves 1-2





INGREDIENTS




PARSLEY TAHINI


• 1/2 cup Tahini

• 1/4 Cup fresh parsley (Finely chopped)

• 2 Tbsp maple syrup

• 2 Tbsp olive oil

• Squeeze one lemon

• 1 tsp garlic (finely chopped)

• 1 tsp fresh ginger (finely chopped)

• Pinch pink salt / Black pepper







METHOD



1. Place all the ingredients into a food processor and blend until combined.


2. Transfer into an air tight glass container and store in the fridge for up to one week.








DRESSING

• 2 tsp olive oil

• 2 tsp coconut oil

• 2 tsp tamari

• 2 tsp maple syrup

• 2 tsp white sesame seeds

• Pinch pink salt





METHOD

1. Place all the ingredients into a food processor and blend until combined.

2. Transfer into an air tight glass container and store in the fridge for up to one week.



SALAD

• 2 cups red cabbage

• 2 tbsp baby capers

• 2 tbsp walnuts (chopped)










PLATING


1. Grab a serving plate and using the back of a spoon spread a small layer of the parsley tahini onto and around the entire plate.


2. Take a bowl and transfer the fresh gabbage and pour over the dressing


3. Take 1-2 handfuls of the dressed cabbage and place onto the plate in the center on the tahini.


4. Finish by sprinkling walnuts and capers over the cabbage with a final drizzle of the dressing.


5. Serve immediately.








Enjoy totally, completely & with all of your being.








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