Winter cabbages are fantastically crisp and fresh on Lanzarote, and the shops are full of both the white and red variety. Cabbage is now on trend with the rise in healthy fermented dishes such as sauerkraut or kimchi. And, as many local farmers grow cabbages, this classic winter salad dish also has a low carbon footprint, as well as being a terrific accompaniment for cheese, cold meats etc.
– 1/2 red cabbage
– 1/2 green/white cabbage
– 1 large carrot
– 2 tablespoons of black sesame seeds
– 2 tablespoons of white sesame seeds
– Juice of 1 lemon
– 1 garlic clove
– 3 tablespoons of tahini
– 1 cup of extra virgin olive oil
– 1 tablespoon of (rice, cider or wine) vinegar
– 1 teaspoon of salt
Peel the carrot.
Rinse the cabbages and dry with a clean cloth. • Chop the cabbages and the carrot very finely (cut into julienne strips).
Combine with the sesame seeds and set aside.
Peel the garlic clove and make a puree of it in a blender. • Add the lemon juice, the tahini, the salt and the vinegar to the blender and mix everything together.
Add the olive oil and mix again until your seasoning sauce has a smooth texture.
Combine with the cabbage salad and serve.