Monday, 4 April 2016

Cabbage and pomegranate salad

I had some raw shredded cabbage marking its territory on a refrigerator shelf with a slightly odious scent. I added some pomegranate to soften its alpha male domination. It worked, to an extent.

We all know that few things in the world can stand up to the charm of an olive oil and white wine vinegar dressing, and the cabbage was no exception. A squirt of soy sauce in place of salt added some ummmmmmami magic. A sprinkling of toasted sesame seeds was code for 'stop cooking'!

And that was lunch and two fruit and vegetable servings taken care of!

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