Another salad from Latin American Cuisine, this had overtones of sesame – and a nuttiness that we liked. Unlike yesterday’s Pineapple Strawberry salad, today’s dish is served warm, and somehow both me and the husband prefer warm salads to cold ones.
Prep time : 15 mins, cook time : 5 mins ; serves : 2 ~ 3
Shredded purple cabbage – 1 cup (1 cup = 250 ml)
Broccoli florets – 1/2 cup
Roasted bell peppers – 1/3 cup
Minced garlic – 1/2 tsp
Onions – cut lengthwise – 1/4 cup
Sesame seeds / sesame oil – 1 TBSP
Salt & pepper – to taste
Balsamic vinegar – 1/2 tsp
Brown sugar – a dash
How to make:
Warm the sesame oil a bit (not till smoking), switch off & add this to a bowl along with the rest of the dressing. Whisk well and keep refrigerated.
In the same pan, add the minced garlic, broccoli florets and toss with a little salt on a low flame till the florets are coated with a garlicky glaze but are still warm and crunchy (max 2-3 mins).
In a large bowl, add the purple cabbage, roasted bell peppers , broccoli, onion and toss well.
Just before serving, add the refrigerated dressing and serve warm on the side.