My current favourite salad
Posted by kathryn in Salads
This is one of the simplest salads and yet since I first made the combination three weeks ago, I can’t get enough of it.
Carrots, beetroot and cabbage, coupled with a mustard and sesame dressing.
It’s crunchy, earthy and delicious. And there’s just something about the combination of sesame oil and the vegetables which is magic.
We’ve had it with frittata, fritters, Helen’s brilliant falafels, boiled eggs and all sorts of other meals.
In fact we’ve had it several times a week and I’ve doubled my beetroot buying, just for this salad.
Beetroot, cabbage & sesame salad
These quantities make enough for a decent side salad for two people, if that was your only vegetable. Or you could stretch it out to four, with a green salad or some steamed in-season vegies.
You can make this ahead of time, and keep in the fridge until needed
- 1 beetroot, peeled
- 1 carrot, scrubbed
- 2 packed cups shredded cabbage, about 150g
- 3 shallots, finely sliced
For the dressing:
- 1 teaspoon tahini
- 2 teaspoons sesame oil
- 1 teaspoon seeded mustard
- 1 teaspoon of rice wine vinegar
The vegetables: prep the beetroot and carrot and then grate them. Finely chop the cabbage, as if you were making coleslaw. Put these all into a bowl.
Make the dressing: In a separate bowl, whisk together the dressing ingredients. Pour over the vegetables, toss to combine. Note that these quantities make just enough dressing to coat the vegetables, so you’ll need to toss well.
Variations
To me this salad works because of four ingredients – the beetroot, the cabbage, shallots and sesame oil. I’ve tried it with olive and avocado oil, but there’s just something magic about the combination of sesame and the vegetables.
However, there’s lots of room for variations, depending on what you have in the cupboard and your tastes.
- You could grate in other vegetables, such as zucchini, daikon or kohlrabi
- On a couple of occasions I’ve scattered toasted sesame and pumpkin seeds on top
- It’s also good with a few fresh coriander leaves mixed through
- Use lemon juice instead of rice wine vinegar
- To make it more of a meal you could mix through some pieces of cooked chicken, tofu or chickpeas
- I also reckon this would be good packed into rice paper rolls
What’s your current favourite salad?
27 November, 2008
Comments
Thanks, that looks yummy! But do you grate the beetroot raw or do you cook it first? And is it terribly messy to prepare? I’m ashamed to admit that my experience with beetroot is purely with the tinned stuff.
Oh, just thought of another question, sorry. When you say shallots, do you mean the onion-y type things or the green spring onion shoots which is what I’ve always called shallots, but my friend from england insists that they aren’t shallots at all. Is that just an Australian thing?
Ness: I grate the beetroot raw in this salad. I do it onto a plate, rather than my chopping board, to prevent staining. You do get a bit of red on your hand, but it’s less messy than using tinned or cooked beetroot.
By shallots I mean the green onion shoots these things – which are often called scallions in other countries.
Onions are difficult to name – because there are different conventions around the world. The produce called shallots in the UK, are I think what we would consider eschallots. While there are also spring onions. For more information on Australian terms for onions take a look at taste.com.au.
Thanks for clearing that up Kathryn, I’m looking forward to trying this on the weekend with some Zucchini Slice :)
I quite like a similar salad of grated beetroot and grated carrot with a lemony dressing – am not sure about such a strong flavoured dressing but the idea of beetroot in spring roll wrappers is one that really takes my fancy – should try this one some time for sure!
“Everything in the fridge salad”
I’ve gotten in the habit of making salads of whatever I have on hand, it’s not very sophisticated, but cheap, easy, and tasty :)
Jules: that is a recipe we have a lot. In fact it’s my whole style of cooking at least 70% of the time!
Thanks Kathryn, this salad was the hit of the bbq last night, tho we used finely sliced red onion, Japanese Bunching onion next week. It was quite fun seeing dads sequestering bowls of salad for their breastfeeding partners so they did not miss out.
Ha! We call ‘em ’cyboes’ in Scotland (pronounced [si-bees]) he he he, the problems of onions!
Dylwah: that’s one of the best bits of feedback I’ve had. Thank you. Love the idea of people earmarking beetroot salad. Brilliant.
Cyboes eh Donalda? I’ve never heard that word before – sounds almost science fiction-like!
Hmmm sounds yummy. I’m def going to try that one. Thanks. Yes, shallots here in the uk are little onions :-)
Fav salad? ohhhh so many to choose from. I love all the classics — greek, waldorf, caesar, nicoise. A lovely combo is avocado, prawn and mango with maybe a dill or mint dressing. mmm my mouth is watering!
Merry xmas everyone!!
Mike.
Made this tonight and it was so good and definitely worth the red hands!
Merry Christmas Mike. I’ve never been a classic salad fan – they generally leave me for cold. But your prawn, avocado and mango combination has reminded me of a smoked tofu, avocado and mango version I saw on Nourish Me – with a lime and sesame oil dressing. Haven’t made it yet, but think it looks glorious.
Nicole – thanks for reporting back. It’s always lovely to hear when people have actually made a recipe. I kinda like the red hands – a reminder that you made it. A badge of honour?
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