Salads are my favorite part of meal if they are made well. They actually become a meal in such a case. But they become a compensation for some white bread on the plate sometimes too. The husband wanted some pav bread with Tuna in mayo and my salad serving got bigger. Now that he also loves such salads I am not complaining.
Red cabbage with pickled red onions and sweet and tart Peaches made a yummy combination for a raw salad. I like some nuts thrown in for texture and taste both. So the toasted Sunflower seeds and toasted chopped Almonds were added to maximise the textural delight a salad brings to me.
Finely sliced slivers of Red cabbage 2 cups
finely sliced onions 1 cup
thinly sliced Peaches 2 nos.
Sunflower seeds 2 tbsp
Almond slices 2 tbsp
salt and pepper to taste
mustard powder 1/4 tsp
Lime juice 1 tbsp
white synthetic vinegar 2 tsp
sugar 1 tsp or a bit more
Extra virgin Olive oil 2 tsp
Lightly toast the Sunflower seeds and Almond slices separately in a pan and keep aside to cool.
Mix all the dressing ingredients and whisk well.
Dunk in all the onion slices and let it rest for about 5 minutes.
In the meanwhile you can cut the Red cabbage and the Peaches. Mix them all after 5 minutes of soaking the onions and toss well.
Sprinkle with the toasted nuts and mix well.
Serve immediately. This salad keeps well for 3-4 hours and can be a nice lunch box salad or an overnight refrigerated salad if you wish.
Use leftovers for stuffing of sandwiches. Or make this salad for sandwich fillings if you wish.
We had it for a Sunday brunch at home with some Tuna in Mayo slathered between Pav bun halves and some boiled eggs on the side. A meal to keep you going strong the whole day.
How else can you assemble a Sunday brunch within 30 minutes? Faster moving hands do it even early.
Such meals have become our comfort foods.
All the favorites on a single platter :-)