By Amy Rankin; Photography by James Garaghty
We love the salty, umami flavour of soy sauce: a splash adds depth to stews, zing to marinades and it’s an essential accompaniment for sushi and stir-fries… But it doesn’t always love us back.
Why? Because it contains wheat – and some people are allergic to it. But at least there’s hope! Say hello to tamari. While both sauces are made from soy, tamari is distinctly Japanese and darker and richer in flavour than regular Chinese soy sauce. It also generally does not contain wheat (check the label to be sure) and is higher in protein than soy sauce. It’s great for stir-fries, roasting and salads with bitter greens, and you can pick up a bottle from Faithful to Nature (online shopping FTW).
So, if you’re looking a delicious, Asian-inspired dish for lunch this week, read on…
Cabbage salad with Tamari dressing
- 1 whole red cabbage, finely sliced
- 1 spitz cabbage, finely sliced
- 3 tbsp pumpkin seeds
- 3 htbsp sunflower seeds
- 3 tbsp sesame seeds
- 3 tbsp flaxseeds
- 10g coriander, leaves removed, stalks finely chopped
- 100g cranberries, finely chopped
- 100g almonds
- 2 to 3 large avocados, finely sliced
- Alfalfa sprouts, for garnishing
- 2 tbsp Tamari
- 1 tbsp honey
- 4 to 5 tbsp extra-virgin olive oil
- Juice of 1 orange
- 1 to 2 long, thin red chillis, finely chopped
- Pinch of sea salt
- Freshly ground black pepper
1. Toss all the salad ingredients together and garnish with coriander leaves and sprouts.
2. Whisk the dressing ingredients together. Season to taste and add more olive oil or more tamari, if necessary. Salad serves six as a meal or 10 as a side dish.