By Lea Brink
Enjoy this salad with a juicy rump steak.
You will need:
1 red cabbage, cut into thin strips
200 g goat milk cheese, diced
2 Granny Smith apples, diced
200 g coarsely chopped pecan nuts
100 g dried red bush berries
50 g raisins
½ chopped red onion
½ cup chopped raw beet
½ cup thinly sliced carrots
¾ cup diced butternut
50 g chopped rocket leaves
2 tablespoons sesame seeds
50 ml almond or olive oil
100 ml mayonnaise
1 tablespoon coarse full-grain mustard
2 tablespoons condensed milk
Fry the butternut in a pan with a bit of oil. Place aside to cool.
Combine the red cabbage, goat milk cheese, apples, red onion, beet, carrots and butternut in a glass bowl and mix well.
Add the sesame seeds, rocket leaves, raisins, red bush berries and pecan nuts and stir through lightly.
Mix the olive oil, mayonnaise, mustard and condensed milk in a separate mixing bowl and stir through. Add the sauce to the cabbage salad and mix gently until well blended. Serve immediately.