Everybody loves Wombok Salad but it really isn’t very healthy with all that sugar, tons of oil and those fried noodles. Try this version instead. It still has that sweetness and yummy crunch but uses slightly different ingredients. Caramelised sunflower seeds replace the noodles and honey is used instead of sugar in the dressing. I also choose not to heat the oil which is unnecessary since there is no sugar to be melted.
For a little extra colour and sweetness I also add a red capsicum. You can leave it out if you prefer but if you like capsicum, then you will probably enjoy it in this salad.
Serve this as a side dish or toss through some protein (marinated tofu or tempeh for vegetarians or marinated meat pieces for meat eaters) to make it a full meal.
Wholefood Wombok Salad
Try this wholefood version of Wombok salad. It is sweet and crunchy just like the original but way better for you.
Ingredients
- 1/2 cup sunflower seeds
- 2 tbsp coconut aminos or 1 tbsp tamari sauce and 1 tbsp honey - : the honey and tamari version is slightly sweeter
- 1/2 head of wombok cabbage, finely sliced
- 3 shallots, finelly chopped
- 1 medium sized red capsicum, finely sliced
- Dressing
- 1 tbsp sesame oil
- 1 tbsp extra virgin olive oiil
- 1 tbsp tamari sauce
- 1 tbsp honey
- 1 tbsp rice wine or white vinegar
Instructions
- In a small frying pan, dry fry the sunflower seeds until they start to brown.
- Add the coconut aminos or tamari/honey. Stir well and the mix will caramalise. Remove from heat and set aside to cool.
- Combine the salad ingredients in a large bowl and mix well. Once the sunflower seeds are cool, add them to the salad.
- Combine the dressing ingredients and toss through the salad right before serving.
