This crunchy and delicious salad is a perfect partner to any dish.
The first time I tried this salad, was in Esfahan, when I was researching my book Pardiz. They served the salad with 'sangak' bread, the Persian flatbread cooked on pebbles and some maast-e chekideh, the Persian equivalent of labneh. It is such a fresh salad but at the same time has so much flavour and different textures from the vegetables and the seeds, it will become one of your favourite too. In Farsi it is called 'salad-e kalam'.
- Ingredients
- 1/4 young savoy cabbage central core removed and very thinly shredded
- 1/4 young red cabbage central core removed and very thinly shredded
- 2 medium carrots julienned
- 1 small raw beetroot julienned
- 150 gr whole pistachio, toasted
- 1 tablespoon nigella seeds, toasted
- 1 tablespoon sesame seeds, toasted
- 4 spring onions thinly sliced
- 1/2 bunch Italian parsley, leaves only
- 1/4 bunch coriander, leaves only
- 1/4 bunch mint, leaves only
- a splash of apple cider vinegar
- for the dressing:
- 1 teaspoon ground cumin
- 125 versjuice
- 250 ml olive oil
- 1/2 teaspoon chilly flakes
- salt and pepper
the shredded vegetables and herbs
put the two shredded cabbages in a big bowl of water plus the apple cider vinegar
spin the cabbage in a salad spinner and put into a serving bowl
add rest of the vegetables plus the nuts and seeds that you have toasted
put all the dressing ingredient into a jar with lid and shake it very well
pour over the salad, mix well and serve
