Wombok, Coriander & Red Onion Salad w Sesame & Lime Dressing.

This salad, which I make more often than anyone could fathom, is essentially three ingredients, or at least that’s all you’ll need to buy if you have the staples in your pantry. Definitely not for people who don’t like coriander. This salad leans heavily into coriander, utilising both the leaves and the stems for crunch and flavour. Don’t be put off by how outrageously simple this is, it’s definitely one to keep in mind when you need a last minute side and goes well with everything. Hot tip – also a great base for a chicken salad.

This recipe was created for Hunter & Folk and can be found on their site here.

Ingredients:

1 head of wombok cabbage

1 bunch of coriander

1 red onion

1 lime

1 tablespoon sesame oil

1-2 tablespoons rice wine vinegar

A good pinch of salt

A few nasturtium or marigold flowers, optional

Method.

Chop your wombok into 2cm wide ribbons. Place straight into a large serving bowl and use your hands to toss the wombok and separate all the layers. 

Thoroughly wash your coriander, we don’t want any sandy texture here and because we’re using the stems it’s important that they’re nice and clean from any dirt. 

Finely chop the coriander stems, setting the leaves aside. Place chopped stems into a jar along with zest and juice from lime, sesame oil, rice wine vinegar and pinch of salt. This will be your dressing.

Finely slice your red onion and add to wombok, breaking up the layers of the onion with your hands like you did with the wombok earlier. 

Tear up the coriander leaves (I like to leave them quite large) and add to wombok and onion, along with the petals from your flowers, if using.

Shake your dressing thoroughly (with the lid on, duh) and pour over salad. Toss very well, so that everything is nice and coated and voila! You have a really good salad. 

Optional: Some black sesame seeds go exceptionally well with this salad but are not necessary for it to be great.