This vegan salad uses a trio of cabbages – sweetheart, red and kale. Cabbages come in hundreds of varieties. All are economical and go a long way – perfect for healthy eating on a budget.

Method

• Toss the red cabbage with the salt in a colander and set aside in the sink to drain for about 10 minutes.

• Heat a griddle pan or large frying pan until very hot. Halve the sweetheart cabbage lengthways then cut half into 4 wedges, leaving the stem intact.

• Brush the cut sides with the rapeseed oil. Griddle for 3 minutes on each side until well charred – working in batches if needed. Resting a heatproof weight on top of the wedges, such as a heavy saucepan, will help them char better. Set aside to cool.

• Rinse the red cabbage to remove the salt. Spread on kitchen paper or a clean tea towel and pat dry. Transfer to a large serving dish.

• Cut away and discard the tough cores from the charred cabbage. Slice widthways into 1cm strips and add to the bowl.

• Mix the grated carrot and blanched kale.

• Put the dressing ingredients into the food processor, season and then blitz until very smooth.

• Mix into the vegetables in the bowl.

• Scatter with sesame seed and serve.
  
  Jewishcookery / Instagram: denises_kitchen