There is a wonderful story behind this dish and it all started when I met Kemi Nekavpil.
In a special African dinner event, I was privileged to hear the story of Kemi (who is also Nigerian like me, Yes I had to add that). In a nutshell, Kemi is Raw food chef and well-being advocate Kemi Nekvapil, of Kemi’s Raw Kitchen and Raw Beauty Queen and what she taught me in her speech that night was to keep on keeping on running towards my passion. There are some great ideas that are waiting to be unleashed, that is we may even have ideas that the world still has not discovered as of yet, HOWEVER, fear can potentially petrify us to execute our ideas into the community. Sometimes, we may be afraid of what others think and (I might I dare say) stop even doing what we love to do therefore; we don’t get to see that dream fulfilled. More importantly, it is essential to not halt the great goals in life that you want to accomplish just because of someone who may have discouraged you.
Think about what exactly you want to get out of your life. Then ask yourself if it’s worth it to put them on hold because of a couple of naysayers. The answer is always a clear ‘no’ to me ~ Celestine Chua
Another message that I took home is to empower the people others around me (whether it be at home, work, uni or even travelling). Kemi had set a living example of what is possible when we are empowered and inspired to build a solid foundation for self-love and feeling great about themselves, which then ripples into all areas of our lives.
Ok now on to the recipe.
What makes a great salad is the dressing and once you learn how to make basic dressing, the possibilities of salad become endless. Also, you can even make unique dressings and you’ll never want to buy the super market. The advantage of making your own dressing is that it is cheaper and you can control the flavour. This recipe was adapted from Kemi’s Raw kitchen. For this recipe, the sesame oil is the key ingredient which provides that nutty and aromatic flavour to the dish. Another highlight of the dish is the diversity of colours which makes it a crime to consume.
The salad has a unique texture where the red cabbage and capsicum and snow provides that crunchiness and you can taste the subtle gingeriness (if that’s even a word) which does not overpower the flavour of the honey or sesame oil. To top it off, I garnished the salad with both white and black sesame seeds. (If you don’t like red cabbage, you can use savoury cabbage as an alternative). This can be used either used as a side dish or I would even combine this with soba noodles and this would be the perfect summer meal).
Achieving our purpose can be seen as solving a jig saw puzzle, a piece may represent each step towards our goal like getting a career in your field or meeting a person, etc. Over time, when we strive to towards our purpose with tenacity, we will combine the pieces of the jigsaw and finally see it completed and tell others how we assembled our jigsaw puzzle (dream).
* = Available as Asisan groceries at a much cheaper price, see how to check the freshness of enoki mushroom and pea shoot.
** = You can subsitutbe soy sauce for tarmari which is gluten free. Enjoy.
- 2 cups finely shredded red cabbage
- 1/2 cup peas shoot *
- 2 tblspn honey
- 1 tblspn sesame oil
- 1 inch grated ginger
- 1.5 tblspn nama shoya (soy sauce salt- reduced)
- 2 tblspn sesame seeds
- 100g enoki mushroom*
- 1/4 cup of edaname *
1.First remove any brown or wilted leaves on the very outside of the cabbage and cut the thick white stem (core) of the cabbage as it’s too fibrious to eat.
2. To shred cabbage, place the flat side of the cabbage down on the board and start making long, thin, slices into the cabbage. Be sure to keep your fingers bent when you are doing any slicing.
3. Cut (Juliene) the red capsicum into thin strips.
3. Using a greatar, grate the ginger. cut off any yellowed or thick stems of the pea shoot ands then tear into small pieces
4. Combine the honey, sesame oil and soy sauce (tamari, for glueten free) in a small bowl.
5. Combine all ingrediants together along with the dressing and garnish with white and black sesame seeds.
Recipe adapted from Kemi’s Raw Kitchen