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Simple Fresh Cabbage Salad

Fresh Cabbage salad
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Fresh Cabbage salad
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Ingredients
Servings:
Instructions
  1. With a sharp knife, slice the cabbage into very thin shreds. Place shredded cabbage in a large bowl and add salt. Scrunch it for some time with your hands.
  2. Add vinegar and oil and mix it well. Taste it and adjust the seasoning if needed.
  3. The salt makes it soft and the cabbage juices are extremely powerful, packed with good nutrients. Enjoy!
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Green Papaya Salad

Green Papaya Salad
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Green Papaya Salad
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Ingredients
Servings:
Instructions
  1. To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.
  2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. Cut the carrots to the same width and length as the papaya and set aside.
  3. Combine the papaya and carrot in a separate bowl. Pour dressing over the top and give a gentle toss to combine.
  4. Sprinkle with the chopped roasted peanuts.
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Roasted Green Peppers with Simple Vinaigrette

Roasted Green Peppers
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Roasted Green Peppers
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Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place the peppers onto a baking dish. Drizzle with some olive oil. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes.
  3. Turn the peppers once halfway through to ensure even cooking. Don't overcook the peppers.
  4. Meanwhile, whisk together the olive oil, vinegar, salt, pepper and garlic in a bowl; set aside.
  5. Take the baking dish out of the oven. Pour the vinaigrette over the hot peppers. Serve immediately with some bread or refrigerate for later use.
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Butterflied roasted eggplant salad

Butterflied roasted eggplant salad
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Butterflied roasted eggplant salad
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Ingredients
Servings:
Instructions
  1. Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
  2. In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
  3. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
  4. Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
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Avocado Onion Salad

Avocado Onion Salad
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Avocado Onion Salad
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Ingredients
Servings:
Instructions
  1. Cut avocados in half, remove the pit, and cut in half again. Slide off the peel, and slice lengthwise. Scatter avocado slices on a serving platter.
  2. Top with sliced onions.
  3. Drizzle with lemon juice and olive oil. Season generously to taste with salt and pepper.
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Beetroot, cucumber and feta cheese salad

Beetroot, cucumber and feta cheese salad
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Beetroot, cucumber and feta cheese salad
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Ingredients
Servings:
Instructions
  1. Peel, seed and finally chop cucumber.
  2. Peel and grate trimmed beetroot.
  3. Chop onion finely.
  4. Combine cucumber, beetroot, onion and juice in large bow.
  5. Crumble the feta over the salad.
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