Ingredients
Dressing ingredients
- 1 tablespoon natural yoghurt
- 125g sour cream
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- salt and pepper
Author of this recipe
There's never been a better time to feature cabbage in your salads. This recipe uses the method of blanching the leaves to reatain the slight peppery flavour and crunch of the cabbage. Made with the crisp Autumn weather in mind, this seasonal salad is a perfect lunch time snack.
Preparation
Slice the cabbage thinly into strips and cover with boiling water for 2 minutes to blanch. Rinse with cold water and drain. Let the apricots soak for 10 minutes in lukewarm water. Lightly toast the almonds in a frying pan with some olive oil and a pinch of sea salt (if you are using cashews or walnuts these don't need to be toasted). Slice the apple and orange into small wedges and thinly slice the leek. Combine all ingredients in a bowl. Whisk together the dressing ingredients and lightly coat the salad. Serve in individual bowls with a piece of freshly baked fruit or nut loaf on the side (optional).
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