Kumquat and Red Cabbage Pressed Salad

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October 13, 2017

Recipe by Brooklyn Supper


For the Salad

1/2 head red cabbage cored and sliced into thin ribbons

1/2 red onion trimmed and thinly sliced

2 carrots scrubbed and cut into thin matchsticks

4- inch section of ginger, peeled and cut into thin matchsticks

2- inch section of fresh turmeric, peeled and cut into thin matchsticks

2 teaspoons sea salt

1/4 cup rice wine vinegar

For the Toppings and Dressing

1 tablespoon fresh squeezed blood orange juice (regular oranges are just fine too)

1 teaspoon maple syrup

1/2 teaspoon sesame oil

2 - 4 kumquats, sliced paper thin (peel and all) with seeds removed, depending on size

1 tablespoon black sesame seeds, lightly toasted

2 green onions cut into 1/4- thick rounds


1For directions visit Brooklyn Supper


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