Salads

Minicab® Baby Cabbage, Currant and Almond Salad

A great salad that teams well with barbecue beef, lamb, chicken, fish or sausages! Serves 6 as a side dish. 

Prep Time: 20 minutes.
Cooking Time: 7 minutes.

Ingredients

• 1 Minicab® baby cabbage, shredded
• 12 Dutch carrots, peeled, shredded
• 250g baby red capsicums, thinly sliced
• 1/3 packet snow pea sprouts
• 6 green shallots, thinly sliced
• 2/3 cup slivered almonds
• 1/3 cup currants
• 1/4 cup olive oil
• 1/4 cup freshly squeezed orange juice
• 2 tsp brown sugar
• Salt and ground black pepper

Cooking Instructions

• Preheat oven 200°C. Place almonds onto a baking tray and cook for 5-7 minutes or until the almonds are golden. Remove and set aside to cool.
• Combine the cabbage, carrots, capsicum, snow pea sprouts, shallots, currants and almonds in a bowl.
• To make the dressing, combine the olive oil, orange juice, sugar and salt and pepper in a screw-top jar, shake well to combine.
• Just before serving, pour the dressing over the salad, toss well and serve.