I can’t get enough of chopped salads at the moment; my favourite being the Thermomix Everyday Cookbook Beetroot and Carrot Salad.  However, for a bit of a change, I thought I’d try the EDC Chinese-Style Cabbage Salad, with my own slant on it (basically, based on what I had in my fridge/pantry).  Indeed, I took it along to a barbecue last week and it was a surprisingly good hit!  Surprisingly so, because I thought it would be too hot for most.  The combination of the ginger and chilli makes for a real fiery kick, so be careful with your spicy generosity and maybe use less chilli or just a few chilli flakes to taste instead, unless, of course, you like having your socks blown off! 😉

Add to TM bowl and chop speed 7 / 2-3 seconds:

• 2 cloves garlic, peeled
• 1-2 cm piece ginger, peeled and roughly chopped

Add to bowl and mix speed 4 / 5 seconds:

• 1/2 red chilli (to taste) – or just use some mild chilli flakes if you don’t want it so hot
• 1 tsp coriander powder
• 10g sesame seeds
• 1 tbs olive oil
• 10g maple or brown rice syrup
• 30g apple cider vinegar
• 50g tamari
• Squirt of lemon juice

Now add to the bowl and chop speed 5 / 6 seconds with the aid of the spatula:

• 300g cabbage (I used savoy) OR broccoli, roughly cut up
• 1 large red capsicum/pepper, quartered

If necessary, scrape down the sides and repeat, ensuring the cabbage is evenly chopped.

Pop into a serving bowl and scatter with some coriander leaves, if you have some!  Goes well with some snags or Beefroot Burgers.