Sometimes the best recipes come about when you have bits of this and that in the fridge and that’s what happened with this recipe. I had red cabbage, red onion and baby purple kale and once chopped we had an amazing purple hued salad. I went with Asian flavors with this, since that’s what I had on hand. For a stronger sesame flavor you can toast the seeds in a cold frying pan over low heat until fragrant and immediately remove from heat and place on a plate to cool.

Serves: 8

1/2 head red cabbage

1 bunch baby purple kale

1 red onion

1 carrot

3 Tablespoons sesame seeds

For the dressing:

1 Tablespoon avocado oil

1 Tablespoon soy sauce

1 teaspoon freshly grated ginger

Juice of 1 lime

2 Tablespoons rice wine vinegar or white wine vinegar

1/2 teaspoon red chili flakes

Method:

1. Slice the red cabbage paper thin on a mandoline and place in a very large salad bowl.

2. Finely chop the baby purple kale, stems included and add to the salad bowl.

3. Slice the red onion into paper thin slivers, carefully using a chef’s knife, which I find easier than the mandoline. Add to the bowl.

4. Peel and slice the carrot into flat slabs, then slice into rectangles and then slice into cubes. Add to the bowl.

5. In a small bowl mix together the dressing ingredients and pour over the salad, mixing well. Toss with sesame seed s and serve. Enjoy