Have you tried roasting shredded red cabbage before? It’s the killer heels to your little black dress girls. It goes all crispy when dressed in lashings of delicious green, peppery, extra virgin olive oil. It’s simply wonderful topped on salads. I made this Low Carb Pumpkin Salad to celebrate Healthy Eating Week this week to show that cooking from scratch with real whole foods doesn’t mean complicated or slaving behind a stove for hours. It’s one of my favourite plant based salads for summer. So easy to make and bursting with flavour too.
For those of you who don’t know, I have an autoimmune condition that’s linked to a bacteria in the gut called Klebsiella which feeds off starch and despite the doctors telling me i’d be on a lifetime of immuno-suppresents, i’m 5 years in remission as a result of taking control of my health and adopting a low carb diet.
I love to add as much anti-inflammatory goodness to my food as possible so this turmeric tahini dressing is making its way onto everything in my life right now and my version bypasses the need for a sweetener like honey. It’s sweetened with just a touch of coconut aminos from the Coconut Merchant. It’s a game changer!
Let me know what you think. I could happily eat this Low Carb Pumpkin Salad every day.
Pumpkin Fries, Crispy Red Cabbage and Avocado Salad with Turmeric Tahini Dressing
Ingredients
- 250 g pumpkin or squash, peeled and deseeded
- 1 romano red pepper
- 2 large carrots
- 2 tbsp extra virgin olive oil
- 2 pinches of Pink Himalayan or sea salt
- 125 g red cabbage, thinly sliced
- 1 tbsp coconut oil (I like Coconut Merchant)
- 90 g kale
- 1 acovado
- 40 g macadamia nuts
Anti-inflammatory Turmeric Tahini Dressing
- 3 tbsp extra virgin olive oil
- 1 heaped tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove
- 1/8 tsp paprika
- 1/8 tsp turmeric
- Pinch of Pink Himalayan or sea salt
- Pinch of cracked black pepper
- 1 tbsp coconut aminos (I like Coconut Merchant)
Method
- Preheat the oven to 190C (fan assisted.)
- Slice the pumpkin or squash into thin wedges about 1/2 cm thick and chop the carrots and peppers. Place on a baking tray and toss with 1 tbsp of olive oil and a pinch of salt. Roast for 30 - 40 minutes until soft and slightly crisp. Turn after 20 minutes to prevent sticking.
- Place the shredded red cabbage on a separate baking tray. Toss with coconut oil and a pinch of salt. Roast in the oven for 15 minutes until crisp. Stir half way through for even cooking.
- Meanwhile, mix all the dressing ingredients together in a small bowl until combined.
- Shred the kale in a food processor or chop fine by hand. Massage 1 tbsp of olive oil into the kale followed by 3/4 of the dressing. Mix and set aside whilst the vegetables finish roasting.
- Place the macadamia nuts on a baking tray and roast for 6 minutes until golden. Remove from the oven and allow to cool.
- Slice the avocado into wedges.
- Toss the pumpkin fries, red cabbage, carrots, pepper, avocado, macadamia nuts together and finish with the remaining dressing.
