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Main Courses, Vegan, Vegetarian

Cabbage salad with fennel, mango, pomegranate and fried quinoa

by Lindsey Harrad   ·  5 years ago  
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A vibrant winter salad combines fennel and cabbage with the soft sweetness of mango and crispy fried quinoa

INGREDIENTS
  • Rapeseed oil
  • 200g quinoa
  • 1 pointed cabbage
  • 1 savoy cabbage
  • 1 fennel bulb
  • 100ml apple juice
  • ½ tsp ground cumin
  • 2 pinches of sea salt
  • 1 ripe mango
  • 1 pomegranate
METHOD
  1. Heat a good amount of rapeseed oil in a large pan over a medium heat and fry the quinoa for about 10 minutes, or until golden and crispy. Remove from the pan and set aside.
  2. Remove any damaged leaves and the tough stalks from the cabbages and fennel, then cut them into strips. Heat a little oil in a pan over a medium heat and fry them for a minute or two. Add the apple juice, cumin and salt. Cook until the cabbage is tender and the apple juice has evaporated, about 10 minutes.
  3. Peel and roughly chop the mango and remove the seeds from the pomegranate. Serve the cabbage and fennel mixture with the mango and pomegranate seeds on top and sprinkled with the crispy quinoa.

Recipes adapted from How to be Vegan in 28 Days by Laila Madsö (Headline Home, £18.99). Photography by Jim Hensley and Nina Dreyer Hensley.