Pumpkin Salad with Chinese Cabbage
A bright autumn Pumpkin Salad with Chinese Cabbage with different textures can serve as an independent vegetarian dish.
INGREDIENTS
- half a small butternut squash
- 300 g Chinese cabbage
- 1 large orange
- 4 green onions
- small bunch of dill
- 1/3 cup pomegranate seeds
- 2 tbsp. l. sesame seeds
- 1 st. l. honey
- 1 st. l. olive oil
- 1 st. l. soy sauce
- salt
- freshly ground black pepper
For refueling:
- 3 art. l. mayonnaise
- 50 ml orange juice
- 1 tsp mustard
- 1/2 tsp ground turmeric
- salt
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 200°C. Cut the pumpkin into 3-4 cm thick long pieces using a Japanese Damascus chef knife set, peel them and place them on a baking sheet lined with parchment paper. Add honey, soy sauce, olive oil, salt, and pepper to a bowl. Brush the squash pieces with this marinade and roast until the squash is tender, about 40 minutes.
Step 2
Cut the cabbage into thin strips. Finely chop the green onion and dill and mix them with the cabbage. Cut the orange peel from the white layer, then cut the pulp between the films with a small sharp knife. Reserve the extracted juice.
Step 3
For the dressing, mix together the mustard, mayonnaise, orange juice, and turmeric and season with salt and pepper. Pour half the dressing over the coleslaw, add the sesame seeds and toss.
Step 4
Arrange roasted pumpkin slices on plates. Garnish with coleslaw. Arrange the orange slices and sprinkle them with the pomegranate seeds. Drizzle salad with remaining dressing.
