Organic food, grown with love and skill is the best medicine. It truely is.
When I receive my box of vegetables from Six Toed Fox Organics every week, I feel like it is a delivery of health and wellness, straight to my door.
Coming up with creative ways to utilise this seasonal produce is one of my passions and I hope to share more ways to create gorgeous, healthful, meals with seasonal produce over the coming months.
This week we recieved radishes, fennel, kale and red cabbage.
Abundantly nutritious, fresh and glorious, it isn't hard to make these vegetables taste good, but with a little nifty slicing and a yummy Japanese inspired dressing they are taken to the next level.
If you aren't a fan of radishes, I encourage you to try them very thinly sliced. The wafer thin crunch is irresistible in salads.
If you haven't got a mandolin, which gets your vegetables sliced very thinly, you could use a knife. But keep an eye out for a cheap mandolin, they will make your salads super special and cut down of prep time significantly.
Check out www.sixtoedfoxorganics.co.nz
Japanese Winter Vegetable Salad
(serves 4 as a side)
3 kale leaves, stem removed and torn
4 radishes, finely sliced on mandolin
1/2 fennel bulb, finely sliced on a mandolin
1 cup red cabbage, finely sliced
1 small apple, cut into small batons
1 spring onion, sliced
2 tablespoons toasted sesame seeds
2 tablespoons fish sauce
2 tablespoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon tamari
2 tablespoon rice wine vinegar
Massage the kale and cabbage with your hands to break down the fibre and tenderise slightly.
Arrange on a plate along with the other ingredients.
Mix the dressing ingredients in a small bowl and dress vegetables just prior to serving.