Cabbage salad with an asian twist
1 medium size cabbage head
1 cucumber (if you are using a long English cucumber, use half)
a handful of cherry tomatoes
1/3 bunch curly parsley
a few leaves of fresh basil
1/2 can canned chickpeas
1 tsp whole grain dijon mustard
2-3 Tbsp olive oil
1 Tbsp toasted sesame oil
1 tsp garlic powder (optional)
1/2 lemon of lemon juice
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Shred the cabbage as thin as you like. Sprinkle it with salt and squeeze with your hands, massaging it. It should become soft and juicy. Chop the cucumber (if the skin tastes bitter - peel it off). Slice the tomatoes in half. Mince the herbs. Mix together. Add chickpeas, dijon mustard, sesame oil, olive oil, salt, lemon juice and garlic powder. Mix everything well. Your salad is ready to enjoy!
1 cucumber (if you are using a long English cucumber, use half)
a handful of cherry tomatoes
1/3 bunch curly parsley
a few leaves of fresh basil
1/2 can canned chickpeas
1 tsp whole grain dijon mustard
2-3 Tbsp olive oil
1 Tbsp toasted sesame oil
1 tsp garlic powder (optional)
1/2 lemon of lemon juice
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Shred the cabbage as thin as you like. Sprinkle it with salt and squeeze with your hands, massaging it. It should become soft and juicy. Chop the cucumber (if the skin tastes bitter - peel it off). Slice the tomatoes in half. Mince the herbs. Mix together. Add chickpeas, dijon mustard, sesame oil, olive oil, salt, lemon juice and garlic powder. Mix everything well. Your salad is ready to enjoy!
southwestern salad with sesame corn tortillas
1 head of green or red leaf lettuce
1/2 cup of cooked quinoa
4 scallions
2-3 cucumbers
1/2 bunch of cilantro
1 green chili pepper roasted
2 tbsp capers
1/4 cup extra virgin olive oil
juice of 1 lime
1 tsp garlic salt
Sesame corn tortillas:
5-8 corn tortillas
1 egg beaten or egg replacer equal to 1 egg
1/4 cup sesame seeds
1/4 cup oat flour
1/2 tbsp salt
1 tsp garlic powder
coconut oil for pan frying
splash of water
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Wash the lettuce and tear it into small pieces. Place it in a large bowl. Chop up the scallions and cilantro. Chop cucumbers into small cubes. Roast the chili pepper over the open flame or in the oven till its skin charrs. Place it into a plastic bag to ease the skin separation. Skin it and dice it. Mix all together, add quinoa and capers. In a small jar squeez the lime juice, add olive oil and garlic salt. Close the lid tight and shake it well. Now you can pour this dressing over the salad and toss it or serve it on the side.
Sesame tortillas:
Mix the flour, sesame seeds, garlic powder and salt. Add beaten egg or egg replacer and some water. Deep tortillas in this batter and pan fry till golden on both side. You can cut each tortilla then into 4 pieces using pizza knife. These tortillas taste best when they are warm.
1/2 cup of cooked quinoa
4 scallions
2-3 cucumbers
1/2 bunch of cilantro
1 green chili pepper roasted
2 tbsp capers
1/4 cup extra virgin olive oil
juice of 1 lime
1 tsp garlic salt
Sesame corn tortillas:
5-8 corn tortillas
1 egg beaten or egg replacer equal to 1 egg
1/4 cup sesame seeds
1/4 cup oat flour
1/2 tbsp salt
1 tsp garlic powder
coconut oil for pan frying
splash of water
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Wash the lettuce and tear it into small pieces. Place it in a large bowl. Chop up the scallions and cilantro. Chop cucumbers into small cubes. Roast the chili pepper over the open flame or in the oven till its skin charrs. Place it into a plastic bag to ease the skin separation. Skin it and dice it. Mix all together, add quinoa and capers. In a small jar squeez the lime juice, add olive oil and garlic salt. Close the lid tight and shake it well. Now you can pour this dressing over the salad and toss it or serve it on the side.
Sesame tortillas:
Mix the flour, sesame seeds, garlic powder and salt. Add beaten egg or egg replacer and some water. Deep tortillas in this batter and pan fry till golden on both side. You can cut each tortilla then into 4 pieces using pizza knife. These tortillas taste best when they are warm.