Tamari greens with cashews and ginger
Yesterday’s boiled cabbage or greens are altogether more inviting when perked up with sesame, spices and soy. This dish is pretty and very simple – and it’s good hot or cold too.
Put the cabbage into a serving bowl.
To make the dressing, shake all the ingredients together in a screw-topped jar until thoroughly blended, or whisk together to combine.
Put a small frying pan over a medium heat, add the sesame seeds and gently toast until golden, shaking the pan to ensure they don’t burn. This should only take a minute or two. Tip the toasted seeds into the bowl with the cabbage.
Add the coriander and chilli flakes if using, trickle over the dressing and toss to combine. Add the toasted cashews and toss the greens again before serving.
- 200–250g cooked green cabbage or Brussels sprouts, roughly shredded
- 2 tablespoons sesame seeds
- Small handful of coriander, roughly chopped
- ½–1 teaspoon dried chilli flakes, or 1 finely chopped red chilli (optional)
- 50g cashew nuts, lightly toasted
For the dressing
- 1–2 tablespoons lime juice or lemon juice
- 1 tablespoon sesame oil
- Dash of tamari or soy sauce
- Dash of mirin
- About 1 teaspoon finely grated ginger
- ½–1 garlic clove, grated
- Pinch of brown sugar
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