Winter Salad

Toi-Ohomai Institute of Technology, Rotorua Campus Winter Salad. Baby spinach and shaved green cabbage salad with tomato wedges, cucumber, toasted walnuts and finished with Italian parsley dressing.
  • 6 Portions


Winter Salad

  1. Shave green cabbage with a mandolin.
  2. Mix it with baby spinach.
  3. Cut tomatoes into wedges.
  4. Mark and slice cucumber diagonally.
  5. Toast walnut halves in medium hot pan.

Italian parsley dressing

  1. Peel garlic and brown onion.
  2. Roughly chop, then mix with Italian herbs, white vinegar, lemon juice, honey and egg.
  3. Place mixture into a stainless-steel jug.
  4. Using a hand mixer, blitz until combined then, gradually add vegetable oil.
  5. Adjust seasoning.

To plate

  1. Arrange tomato wedges and sliced cucumber on salad plate.
  2. Layer on baby spinach and shaved green cabbage.
  3. Sprinkle toasted walnuts over salad.
  4. Dress salad with Italian parsley dressing, just before serving.

Recipe Details


100gBaby spinach 
100gGreen cabbage 
1/2eachTelegraph cucumber 
80gWalnut halves 

Italian parsley dressing

1cloveFresh garlic 
1/4eachBrown onion 
120gItalian parsley 
100mlWhite vinegar 
1/2lemonFreshly squeezed juice 
1 Fresh small egg 
500mlVegetable oil 
  Salt and pepper