Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016
Wonga bok (Chinese cabbage)
Daikon (a mild-flavoured winter radish)
Bean curd sheets.
1 part tamari
2 parts extra-virgin olive oil
1 tsp crushed garlic
Sesame oil to taste.
Combine dressing ingredients well. Shred the red cabbage and wonga bok. Mix with chopped shallots and julienne daikon. Toss salad with dressing and top with crushed bean curd sheets.