Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok)
- 500gm pumpkin (I use Kent or Jap)
- 200gm Chinese cabbage
- ½ Spanish onion thinly sliced (about 100gms)
- 1 cup chopped coriander (or spring onions or both!)
- ¼ cup sunflower seeds (buy on iherb or amazon)
- Optional toasted sesame seeds to garnish
- For the dressing:
- ½ cup extra virgin olive oil
- 2 tbsp wheat free tamari or coconut amino (buy tamari from iherb or amazon or buy coconut aminos from iherb or amazon)
- 1 tbsp sesame oil (buy from iherb or amazon)
- 2 tbsp lime juice
- ½ tsp salt (buy on iherb or amazon)
- ½ tsp pepper (buy from iherb or amazon)
- Method:
- Pre-heat the oven at 200c (390f)
- Peel and dice the pumpkin
- Place on a lined baking sheet and roast for 20 mins, then flip and roast for another 10 mins
- Set aside and allow to cool while preparing the rest of the salad (you can roast the pumpkin 2-3 days ahead to save time), place in large mixing bowl
- Wash and thinly the Chinese Cabbage, add to bowl
- Add the sliced Spanish onion, chopped coriander and sunflower seeds
- In a small jar, add all the dressing ingredients and shake until mixed well, there will be extra - Don't pour the whole jar over your salad!
- Pour about ⅓rd of the dressing over the salad and toss to coat evenly
- Taste and add more dressing if needed
- The dressing will last in the jar for 3-5 days
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/roast-pumpkin-chinese-cabbage-salad-napa-wombok/
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