Okay, are you ready to get back on track after the holidays? Let’s start with adding more vegetables to the plate.
Our December was really quite healthy – how annoying that may sound! We spent half the month in Zanzibar at a quite remote hotel with very few options food wise. So we ate whatever food the restaurant served, mainly fish, rice and vegetables. There was no store to buy snacks or ice cream or whatever so we just ate three healthy meals per day.
Even though the food was fresh, homemade and well prepared, it was a bit skimpy on the vegetable side compared to my diet at home so I’ve enjoyed being back in my own kitchen and making lots of veggie dishes again.
RED CABBAGE SALAD WITH TAHINI DRESSING AND DUKKAH
I made this salad so many times already. We even had it for New Year’s Eve. I love how it combines the aromatic spices with the crunchiness from the cabbage. For the salad to be really easy to make, you need to have dukkah in your kitchen. Dukkah is part of my kitchen essentials.
SERVES 4 PERSONS
- 1 red pointed cabbage
- a bit of flat leaf parsley
- dukkah for topping
- 1/2 cup (100 ml) of tahini sesame paste
- 1/3 cup of water
- juice from 1 lemon
- 1 clove of garlic
- 1 dash of cayenne pepper
- 1-2 tsp of yacon sirup (or other sweetener)
- salt and freshly grounded pepper
2. In a small bowl, combine ingredients for the dressing and mix well until you have your desired consistency. You want your dressing to be thin enough to mix with the shredded cabbage but not too watery. Adjust the taste with additional salt, pepper, sweetener or cayenne.
3. Toss the dressing in the shredded cabbage (you might not need all the dressing) and garnish with dukkah and freshly chopped parsley on top.