Pumpkin Salad with Chinese Cabbage
by Editorial Staff
Bright autumn salad with a variety of textures can serve as a standalone vegetarian dish.
Cook: 50 mins
Servings: 2-3
Ingredients
- Half a small butternut squash
- 300 g of Chinese cabbage
- 1 large orange
- 4 green onion feathers
- a small bunch of dill
- 1/3 cup pomegranate seeds
- 2 tbsp sesame seeds
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp soy sauce
- salt
- freshly ground black pepper
For refueling:
- 3 tbsp mayonnaise
- 50 ml orange juice
- 1 teaspoon mustard
- 1/2 teaspoon ground turmeric
- salt
- freshly ground black pepper
Directions
- Preheat oven to 200 ° C.
- Cut the pumpkin into long slices 3-4 cm thick, peel, and place on a baking sheet lined with parchment.
- Whisk honey, soy sauce, olive oil in a bowl and season with salt and pepper. Brush the pumpkin slices with this marinade and bake until the pumpkin is soft about 40 minutes.
- Cut the cabbage into thin strips. Chop green onions and dill finely and mix with cabbage.
- In an orange, cut the peel along with the white layer, then cut the pulp between the films with a small sharp knife. Save the released juice.
- For the dressing, combine mustard, mayonnaise, orange juice and turmeric, salt, and pepper. Drizzle half the dressing over the coleslaw, add the sesame seeds and stir.
- Place the baked pumpkin slices on the plates. Top with the cabbage salad. Arrange the orange slices, sprinkle with pomegranate seeds. Drizzle the remaining dressing over the salad.
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