Description:
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
Ingredients:
Wonga bok (Chinese cabbage)
Red cabbage
Daikon (a mild-flavoured winter radish)
Shallots
Bean curd sheets.
Dressing
1 part tamari
2 parts extra-virgin olive oil
1 tsp crushed garlic
Sesame oil to taste.
Procedure :
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.
