Pointed cabbage salad with spicy ranch dressing
A crisp pointed cabbage salad with edamame, avocado and spicy ranch dressing.
Servings 4 servings
Calories 494kcal
Ingredients
Pointed cabbage salad
- 1/2 large pointed cabbage, ideally a mix of red and green
- 2-3 handfuls rocket
- 200 g shelled edamame beans, defrosted
- 2 avocados, diced
- 2 spring onions, finely sliced
- 1 handful salted almonds – click here
Spicy ranch dressing
- 250 ml crème fraîche
- 50 ml good-quality mayonnaise
- 2 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp freshly squeezed lemon juice
- 2-3 tsp hot chilli sauce – I use Tabasco Sriracha sauce
- 1 tsp mild chilli powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper
Instructions
Spicy ranch dressing
- Stir the crème fraîche, mayonnaise, lemon juice, freshly chopped herbs and spices together in a bowl. Season with salt and pepper.
- Add the chilli sauce – start with 2 teaspoons if you prefer, and taste as you go so it doesn't become too hot for your liking.
- Keep the dressing in the fridge until serving, and let it stand for a couple of hours if you can, so the flavours develop.
Pointed cabbage salad
- Shred the cabbage finely and toss it with the rocket, diced avocado, spring onions and edamame beans.
- Top with roughly chopped salted almonds and the spicy ranch dressing – and serve with extra dressing on the side and a sprinkling of parsley, if you like.
Nutrition
Calories: 494kcal | Carbohydrates: 24g | Protein: 11g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 1052mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 38mg | Calcium: 187mg | Iron: 3mg