Summer salads at Nan’s

CABBAGE KEEPER: Finely sliced cabbage tossed with a sweet/sour dressing. Pictures supplied

This marinated cabbage is a keeper, and perfect to make the day before to cut down on stress if you’re entertaining.

If space is at a premium in your fridge, store in plastic bags and tip into a serving bowl for the mix to come to room temperature before serving.

Marinated Cabbage

1 shredded cabbage (if large cabbage I tend to use half)

2 large onions (thinly sliced)

In a pot put the following ingredients:

1 cup white or brown vinegar

1 tsp salt

1 tsp mustard

1 tbsp celery seeds

1 cup sugar

Bring to boil and simmer.

Stir in ¾ cup soya bean oil, pour over cabbage and add onions while still warm.

Press down.

Once the dressing has been added, cover with cling film and refrigerate, preferably overnight.

Extra shredded cabbage may be added over the next seven days.

Rice salad

500g brown rice

6 spring onions

1½ red peppers

1 cup currants

100g cashews

Cook rice (approx ¾ hr), cool.

Add other ingredients and dressing.

Dressing

¾ cup olive oil

4 tbsp soy sauce

2 tbsp lemon juice

1 clove garlic

1-2cm green ginger, finely chopped

Salt and pepper to taste

Shake together