Cabbage Pear & Walnut Salad

This crispy, zesty salad from The Vegan Society goes wonderfully with roasted vegetables. Try serving with roast kumara or pumpkin cut into cubes and sprinkled with salt and pepper, tossed in a little olive oil and baked for 30-40 minutes. Roast beetroot goes well too but will take longer to roast than the other vegetables.

It’s equally as good on its own or as a side dish to accompany vegetarian shepherds pie, crumbed ‘fish’ banana blossoms, or black truffle thyme stuffed eggplant.

Cabbage Pear & Walnut Salad

Half a small cabbage (red or white)

One large pear

½ cup of walnuts

½ cup of celery for extra crunch

Dressing

Juice of a medium sized lemon

Half a cup of olive oil

1 tablespoon of agave or brown sugar

Salt and pepper

1 or 2 crushed cloves of garlic

Method