And if, like me, the closest you'll ever get to his restaurant Nopi in London is following a recipe, then this might be just the one to transport you there.
My Paleo Marin Rating: 4 Persimmons
Ingredients:
1/2 large green cabbage, peeled, cored, quartered and sliced into 1/8" thick slices
4 stalks curly red kale, stems removed and leaves cut into bite-sized pieces
Salt
3 strips of orange rind cut with vegetable peeler
Juice of 2-3 oranges (about 3/4 cup)
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1 1/2 tablespoons seasoned rice vinegar (or unseasoned)
2 teaspoons maple syrup
1/2 teaspoon chili flakes
1 teaspoon sesame oil
3 tablespoons grapeseed oil
Juice of 1 lime (about 1/3 cup)
1/3 cup slivered almonds, lightly toasted
1 tablespoon sesame seeds, lightly toasted
Choice of herbs: cilantro, mint, dill
Directions:
1. Prepare the cabbage and kale. Sprinkle with fine sea salt, toss, and set aside in a large bowl.
2. In a frying or saute pan, add the orange rind, orange juice, coconut aminos, rice vinegar, maple syrup and chili flakes. Boil until liquid thickens and reduces to about 1/2 cup. Whisk in the sesame oil and grapeseed oil.
3. Pour the hot sauce over the cut veggies and mix well. Let sit for at least a 1/2 hour to soften the cabbage.
4. Place in a serving bowl and add almonds, sesame seeds and herbs. Mix well. Taste for seasonings. Serve.
#paleo #salad #kale #cabbage #dill #vegan #glutenfree #dairyfree #healthyeats #goodeats #foodie #topchef #buzzfeedfood #foodbloggers #tastespotting #foodgawkers #Nopi #yokamottolenghi
*Recipe adapted for paleo from Yokam Ottolenghi's "Hispi Cabbage and Kalette Slaw" recipe here.
My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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