Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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)
Instructions
  1. Method:
  2. Pre-heat the oven at 200c (390f)
  3. Peel and dice the pumpkin
  4. Place on a lined baking sheet and roast for 20 mins, then flip and roast for another 10 mins
  5. 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
  6. Wash and thinly the Chinese Cabbage, add to bowl
  7. Add the sliced Spanish onion, chopped coriander and sunflower seeds
  8. 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!
  9. Pour about ⅓rd of the dressing over the salad and toss to coat evenly
  10. Taste and add more dressing if needed
  11. 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/