A savoury recipe. Been a while hasn't it? This'll make up for it. It's a marinade to cover some red cabbage in. It softens up the cabbage a bit and is so zingy and fresh. I had it for breakfast this morning to ward off the evil cake gloom from yesterday but it makes a great pitta filling, brilliant side dish, it'd be amazing in a packed lunch because it keeps reallyreally well. Know how to talk to a girl you meet in public NOW!
Did I mention it's easy and RAW? So you raw-ists out there can make it, and I can keep on being amazed by you because I'm much too chicken to join you.
All you need is:
1 red cabbage
1/2 red onion
2 cloves garlic
a decent handful of coriander
1/2 tbsp agave syrup
2 tsp cider vinegar
a splash of sunflower/canola oil
That's it! Grab your blender and throw in the red onion (roughly chopped), the garlic (chopped in half maybe), the coriander, syrup and vinegar. Cut your lime in half and add one half's worth of juice. Whizz it up and add a bit of oil at a time until it's this kind of consistency:
Then thinly slice your red cabbage. Put it into a large bowl and put the marinade over the top. Grab some tongs or two forks and thoroughly mix it all, make sure the cabbage is nicely coated. Squeeze the other half of the lime over the top and cover with cling-film. Stick it in the fridge for at least 30 minutes and you're all set.
Happy pitta, happy you.