This quick and healthy salad is easy to make and adds a delicious and exotic touch to any meal. It is equally good served with a meat dish, such as lamb, or with seafood. I like to serve it with prawns or with a whole baked fish.
With the addition of some chickpeas for protein this salad is also delicious as a meal on its own, or served with rice. The rich nutty flavour of the pine nuts makes a wonderful pairing with the sweet and sour flavour of the soaked sultanas.
Middle Eastern Coleslaw Salad: An excellent source of Vitamins K and C and of anti-oxidants
Cabbage is an excellent source of vitamins K and C, and a very good source of manganese, vitamin B6 and folate. It is very high in dietary fibre which makes it an excellent choice for people trying to lose weight.
Pine nuts are also an excellent source of vitamin K. In addition, they are rich in anti-oxidants such as vitamins A, B, C, D and E and lutein. They are also a good source of amino acids and minerals. They are high in calories, like all nuts, but when used in moderation like this their health benefits are tremendous.
Good quality olive oil is also an excellent source of anti-oxidants. Make sure it is cold-pressed and virgin which means that it was created without heat or chemicals which damage the delicate structure of the oil and reduce its health benefits.
Sumac is a deep-red spice with a lemony taste that can be bought in Middle-Eastern grocery stores or most supermarkets.
This salad is vegetarian and vegan.
I sometimes like to soak the sultanas in lemon juice instead of orange juice for added zing.
Middle Eastern Coleslaw Salad: Ingredients
Serves 8 (as a side dish)
- 80ml freshly squeezed lemon juice
- 100ml good quality olive oil
- 400g Savoy cabbage, finely shredded
- 400g red cabbage
- 1 spanish onion, thinly sliced
- 2 tsp sumac
- 1/2 cup coriander leaves, finely shredded
- 120g pine nuts, roasted
- 120g sultanas
- 1 cup freshly squeezed orange juice
- Sea salt
- Freshly ground black pepper
Middle Eastern Coleslaw Salad: Preparation Method
1. Soak the sultanas in the orange juice until they are swollen.
2. Gently fry the onion in a non-stick pan (with a small amount of olive oil if desired).
3. Whisk together the lemon juice and olive oil in a large bowl and season with salt and pepper.
4. Add cabbage and onion and let stand for 30 minutes.
5. Add sultanas, sumac, coriander and pine nuts and combine well.
6. Serve and enjoy.