- 1 medium cabbage
- 200 g asparagus, thinly sliced
- 2 red Thai chillies, deseeded and chopped
- 4 T lemon juice
- 1 T grated fresh ginger
- 1 t fennel seeds
- 1 t harissa paste (optional)
Keep the two outer leaves of the cabbage for serving. Finely slice the cabbage with a sharp knife. Lightly toss it with the asparagus and chilli.
Spoon it into the outer cabbage leaves. Using a pestle and mortar, combine the lemon juice, ginger, fennel and harissa, and pour over as a dressing.
Per serving: 190kJ, 2.9g protein, 0.5g fat, 6.7g carbs
Nutritional benefits: Cabbage contains calcium, magnesium, potassium, phosphorous, betacarotene, folic acid and vitamins C and E. Eaten raw, it is said to detoxify the stomach and upper colon, and may improve digestion.
It may also aid the immune system and help fight viruses and bacteria, and has anti-cancer characteristics. Asparagus contains phosphorous, potassium, folic acid, betacarotene, vitamin C and asparagines, which stimulates the kidneys.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.