Herb & Cabbage Salad with Burnt Lemon Dressing

Name: Herb & Cabbage Salad with Burnt Lemon Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves: 2–4
Ingredients: ½ tablespoon maple syrup; 3 tablespoons extra virgin olive oil; freshly ground black pepper; sea salt flakes; 150 g (5½ oz/1½ cups) snow peas (mangetout); ½ lemon; fine sea salt; 4 tablespoons chopped flat-leaf (Italian) parsley; 150 g (5½ oz/2 cups) red cabbage, finely shredded; 4 tablespoons chopped coriander (cilantro); 3 tablespoons goji berries; 3 tablespoons sunflower seeds

Preparation info

Serves:
2–4

Difficulty
Easy
Ready in
15 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

The burnt lemon dressing is a tangy counterpoint to the sweet dried fruit in this crunchy, tasty salad. Play around with the proportions of lemon juice and maple syrup to get the dressing just the way you like it.

Ingredients

150 g (5½ oz/1½ cups) snow peas (mangetout)
fine sea salt

Side dish
Vegan
Gluten-free

Method

Blanch the snow peas in boiling salted water for 1 minute. Drain, refresh in cold water and drain again. Cut in half on the diagonal and set aside to dry.

Heat a frying pan or griddle pan until hot and cook the half lemon cut-side down for 3–5 minutes until charred. Squeeze out the juice and transfer 2 table