Cabbage, mint and ricotta salad with walnuts
( SERVES 4 )
I firmly believe the key to a great cabbage salad is to serve it ice-cold. Only then are the perfect flavours and textures achieved. It is terrific as an entrée on its own or as an accompaniment for grilled fish or beef.
- Shred the cabbage finely, then rinse thoroughly in cold water, drain and shake dry in a tea towel.
- Chop the mint leaves and toss with the cabbage, then add the nuts.
- To make the dressing, put the ricotta in a bowl with the salt and ginger, then whisk in the oil.
- Mix the dressing through the salad. Serve very cold, straight from the fridge.