Purple Cabbage Salad, Jenny Mustard inspired

For the last few days, I have been binge-watching Jenny Mustard’s incredible videos. If you haven’t stumble upon her, you need to do this right after you’re done with my recipe! Her recipes are amazing, she has great minimalism tips, and I just love her pictures and esthetics!

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This morning, I stumbled upon an amazing picture for a purple cabbage and noodles dish that I thought looked incredible. It was even more incredible because I had a head of cabbage sitting and waiting in my fridge. I based myself on her picture, and came up with my own version. Not only did this taste incredible, it was also delicious!

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Here is what you need:

Sauce:

  • 1/4 cup cashew nuts, raw
  • juice of 1 lemon
  • 2 tsp ground Dijon mustard
  • 1 tbsp soy or tamari sauce
  • 2 tbsp water

Salad:

  • 1/2 head of purple cabbage, finely chopped
  • 1/2 jicama, peeled and shredded
  • 2 purple sweet potatoes, cooked and chopped into small bites

Noodles:

  • 1 zucchini per person, peeled and spiralized
  • 1 tbsp sesame oil
  • sprinkle of salt
  • 1 block firm tofu, drained

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Here is what you do:

  1. In your blender, mix all the sauce ingredients until smooth. Set aside.
  2. In a large salad bowl, place the cabbage and the jicama. Pour half the sauce and mix well until everything is well coated. Set aside. The lemon juice will help the cabbage get tender and even more delicious!
  3. Place the spiralized zucchini, and add the sesame oil and salt. Give a good mix and set aside.
  4. Cut the tofu in small pieces. In a large pan, place a little bit of oil and set on medium heat. Cook the tofu until it gets slightly golden and crispy.
  5. To serve, place the cabbage salad in a large plate. Add some purple potato. With a fork, make small bundles of spiralized zucchini, and place a piece of tofu on top of each ‘nest’. Add some sauce on everything and enjoy!

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This is so good! The cabbage is tender, the jicama adds freshness, and the sauce is slightly spicy and so creamy. The sesame oil adds a great flavour that goes great with everything. Finally, the tofu, crispy on the outside and tender in the inside, is just amazing. I’ll stop raving about it, but it’s really great!

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Let me know if you give this a try, and go check Jenny Mustard out!

10 thoughts on “Purple Cabbage Salad, Jenny Mustard inspired

  1. Jan Schaper says:

    Zucchini noodles epitomize the creative and adaptive possibilities of summer garden produce! On a really hot day, I might even skip the tofu and potatoes (why heat up the kitchen) and just go completely raw, perhaps substituting raw carrots for the potatoes to make up for the loss in bulk and then using tahini instead of cashews in the dressing and adding the cashews on top for a garnish.

  2. Nancy says:

    This looks gorgeous! The colours…and it sounds as though it tastes amazing! Love the idea of tenderising the cabbage with lemon juice! Never heard of jicama before either…so this is all a revelation 🙂

    • The Lighthearted Kitchen says:

      Jicama is great in the summer because it has a very fresh taste and a crunchy texture 🙂 you must try it out! I find mine in asian grocey stores. The salad was delicious indeed! 😀

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