Spring Salad

Looking for something to relax you — on your plate? We have a perfect spring salad for you. Ideal to enjoy during lunch time on a working day.

Ingredients (for 2-4 people):

For the salad:

2 cups of washed and grated cabbage;
1 small cucumber, peeled and cut into thin slices;
1 stalk of celery, finely sliced;
3 radishes, finely chopped;
2 tablespoons chopped cilantro, parsley or basil;
2 cups of washed and chopped arugula;
1/2 teaspoon of sea salt.

For the lemon and tahini sauce:

1-2 tablespoons of tahini;
1/2 lemon juice;
2 tablespoons of brown rice vinegar;
A few drops of olive oil;
3-4 tablespoons of mineral water;
1 teaspoon of soy sauce.

Preparation method (salad):

Place cabbage, cucumber, celery and radish in a large bowl;
Add the salt and mix the vegetables with your hands;
Place a plate on top of the vegetables and place a weight on top (you can use a jar of beans or a jug of water);
Leave to press for about 15 to 20 minutes;
Remove the vegetables from the bowl and drain the water;
Place in a bowl;
Add arugula and mixed herbs;
Mix gently;
Serve with tahini and lemon sauce*.

*Lemon and Tahini Sauce:

Place all ingredients in the blender (except water);
Add 2 tablespoons of water and mix until smooth and creamy;
Add more water if necessary and mix;
Serve over the salad.

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