Baby spinach, white and red cabbage salad with wasabi and honey dressing

Though lunch time is sometimes squeezed in a half hour break, I try my best to eat a veggie meal or at least a salad. The one I share here is really easy to make and offers you a unique combination of flavours, textures and colours.

Ingredients for the salad (serves 3-4)

baby spinach: 2 cups, washed and drained

white cabbage: 1 cup (80-90 gr), thinly shredded, washed and drained

red cabbage: 1 cup (80-90 gr), thinly shredded, washed and drained

Ingredients for the dressing:

extra – virgin olive oil: 4 spoonfuls

rice vinegar: 3 teaspoonful

wasabi: 1/3 teaspoon

honey: 1 teaspoon

salt: 1 pinch or two, according to taste

Whisk both vinegar and olive oil in small bowl. Gradually whisk in the honey, wasabi and salt to taste. In a salad bowl toss baby spinach, white and red cabbage. Add dressing and toss again.