This Asian-inspired cabbage salad, packed with vitamins A and C, and full of antioxidants and fiber, combines a half head of thinly sliced Chinese cabbage and leek with a quick vinaigrette prepared with peanut oil and goji berries. You can add some roasted sesame seeds or peanuts for extra crunchiness.
- Finely shred the Chinese cabbage and radicchio. Cut the leek in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Drain and thinly sliced the leeks. Place the cabbage, radicchio, and leek in a large bowl, cover and refrigerate until ready to use.
- Meanwhile, make the dressing. In a glass jar, add in peanut oil, sunflower oil, rice vinegar, soya sauce, honey, goji berries, salt and pepper. Put the lid on the jar and shake until well blended. Refrigerate for about an hour. Shake well before using. Pour the dressing over the salad and toss gently to coat. Sprinkle some roasted sesame seeds over if using.