Asian Cabbage Salad
Fresh, crunchy and bursting with flavour, this Asian-inspired salad from Zoe Bingley-Pullin is the ideal side to your favourite protein – plus it’s super quick and easy to toss together.
*Pickled cabbage: Place the vinegar, salt and water into a saucepan and bring to the boil. Place the cabbage and peppercorns in a sterilised jar. Pour in the vinegar brine and place a lid on the jar. Place in a dark cupboard for one week. Once opened, store in the fridge.
Serves 4 (as a side dish)
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