I honestly do not know where to start…
I came across the most fascinating cookbook, I have seen in a long time. It is called The Australian Women’s Weekly Cookbook of Main Course Salads, which was first published in 2004. Apart from this book being beautifully illustrated each recipe is tested three times in their Test Kitchen for guaranteed perfect results.
This recipe just immediately stood out for me, and after reading the ingredients found it to be very doable with simple instructions. It really was a matter of throwing everything together and doing a salad dressing. I mean, what could be easier than that ! I did make very slight deviations to the original recipe according to what I had in my refrigerator, as I felt it was a recipe, I had to do there and then for dinner, and was not prepared to wait another day, I was that desperate !!!
With South Africa coming into Spring and with the warmer weather just around the corner, I have been keen to find salad recipes that I would be able to have as a main meal, and this being solely vegetarian was a plus. Nothing wrong with a meat-less meal :-).
Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Serves 6 – 8 depending on portions
For the omelettes:
8 free range Jumbo eggs
125 millilitres (1/2 cup) full cream milk
hand-full of fresh chives, chopped
4 tablespoons toasted sesame seeds *
For the salad:
325 grams finely shredded green cabbage
325 grams finely shredded red/purple cabbage
1 large green pepper, thinly sliced (insides discarded)
1 large red pepper, thinly sliced (insides discarded)
1 large yellow pepper, thinly sliced (insides discarded)
2 fresh red chillies, seeds taken out and finely sliced
2 tablespoons finely chopped fresh lemon grass
2 tablespoons chopped fresh mint
4 teaspoons toasted sesame seeds *
60 millilitres (1/4 cup) sweet chilli sauce
60 millilitres (1/4 cup) rice vinegar
60 millilitres (1/4 cup) peanut oil
1 tablespoon dark sesame oil
For the omelettes: In a large-sized jug or bowl, beat together with a whisk the eggs, milk, chives and 4 tablespoons of toasted sesame seeds. Then, divide the omelette mixture into four equal parts and set aside. Each equal part will make one omelette. Heat a little oil in a large frying pan, and pour in one part of the omelette mixture. Cook the one side of the omelette, and then turn the omelette over and cook the other side. Once done, remove from the frying pan and place on a plate to cool. Continue this method until all four omelettes are cooked, placing each cooked omelette on a separate plate to cool.
Once the omelettes are cooled completely, roll each omelette up.
For the salad: Combine all the salad ingredients together.
Just before serving, slice the rolled up omelettes up into ‘wheels’ and together with the salad vegetables assemble in a large salad bowl. (I basically did this in layers, one layer salad veggies, omelette wheels, salad veggies, ending with a layer of omelette wheels on the top)
For the dressing: Combine all the dressing ingredients in a container with a tight-fitting lid and shake well.
Pour the dressing over the salad, just before serving.
- For toasting sesame seeds: Dry toasting is the best. Put the sesame seeds into a frying pan and turn on the heat to a medium level, and with a wooden spoon or spatula, continuously keep turning the sesame seeds. After a few minutes the seeds will start popping, just keep on moving the seeds around to prevent burning. Once they turn golden brown, they are done.