Oriental Cabbage and Cauli Salad with Vegan Mayo and Toasted Macadamias
15 November 2016
Cabbage and cauliflower are both fabulously high in anti-oxidants and do wonders in preventing inflammation. In this recipe I decided to pair them together for some extra crunch and health benefits too. I also adore Macadamia nuts…oh my word I can eat them nonstop, so these just had to feature. Rich in healthy fats, low in carbs and naturally sweet, these lightly toasted and tossed into this salad is utterly delicious!
1 cauliflower head – processed into rice
½ cabbage – roughly chopped
1 tbsp. olive oil
1 cup fresh parsley – washed and destalked
1 cup edamame beans – skins removed and steamed until cooked
1 cup raw macadamia nuts – lightly toasted
¼ cup black sesame seeds
For Vegan Oriental Mayo Dressing
1 cup olive oil
½ cup unsweetened almond milk (or coconut milk)
2 tsp apple cider vinegar
1 tsp. Dijon mustard
1 tsp. xylitol
4 tbsp. gluten free soy sauce
1 tbsp. sesame oil
Sea salt and black pepper to taste
Step 1: Prepare Oriental Mayo
Combine all mayo ingredients in a blender, and pulse until the mayonnaise emulsifies thoroughly. If too thick, add more milk, or if is too watery add more oil. Pulse again until the mayonnaise has a creamy consistency.
Step 2: Prep Salad
Add cauli rice and cabbage to a large mixing bowl and toss thoroughly. Add edamame beans and olive oil and toss again until well combined. Now add ¼ cup vegan mayo and mix in well. For a creamier salad, simply add more mayo.
Top with fresh parsley, toasted macadamias and black sesame seeds. Serve as is, or alongside your favourite main. Perfect for braais (barbeques) and family get-togethers.
Tip: store leftover mayo in a glass jar to preserve and store in fridge for use on sandwiches, salads and as a dip.
Last but not least…Enjoy!!
Yours in Health Always