Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Colorful oriental salad

Written by Chantal Van Winden

• 

Posted on March 28 2024

No cooking | Servings: 4

 

 

Ingredients:

3 cups red cabbage, chopped

2 cups julienned carrots

⅓ cup red onion, chopped

4 radishes, julienned

3 tbsp of roasted camelina seeds Signed Caméline

½ cup finely chopped roasted peanuts

½ cup fresh cilantro, chopped

A few slices of Thai chili peppers

 

 

Vinaigrette

2 tbsp of lime juice

4 teaspoon maple syrup

2 teaspoon fish sauce

1 clove of garlic, pressed

2 teaspoon grated fresh ginger

1 tbsp of roasted camelina oil Signé Caméline

 

Preparation:

1. In a small bowl, mix all the vinaigrette ingredients. To book.

2. In a large bowl, place all the salad ingredients.

3. Pour the vinaigrette over the salad and toss gently. Enjoy!

 

Recipe credit: Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

 

 

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