Jerusalem Artichoke, Cabbage and Almond Salad for Vata
You will need:
- 1/2 cup diced and steamed Jerusalem artichoke (cut into 1/4″ dice and steam for about 6-8 minutes on high heat)
- 1/2 cup finely shredded cabbage, steamed for 3 minutes
- 1 tbsp soaked, blanched and slivered almonds
- 1 tsp lemon juice
- 1 tsp chopped fresh basil
- 1/2 tsp chopped fresh thyme
- 1 tsp extra-virgin olive oil
- Fresh ground black pepper to taste
- Rock salt to taste
Combine the Jerusalem artichoke and cabbage in a bowl.
Whisk together the lemon juice, basil, thyme, olive oil, black pepper and salt and pour over the vegetables.
Toss to coat and garnish with the slivered almonds.
Serve warm or at room temperature.
(Serves 1)
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