The sun-dried tomato pesto:
1 cup sun-dried tomatoes
3⁄4 cup roasted unsalted almonds
1 lemon, juiced
1 bunch fresh parsley
S & P to season
1-2 tbsp olive oil if needed
The pickled cabbage:
1⁄4 head red cabbage, shredded
1 cup apple cider vinegar
2 cup water
2 tsp salt
1 tsp sugar
1 tsp coriander seeds
1⁄2 tsp fennel seeds
1-2 whole star anise
Other ingredients:
4 ciabatta buns or your choice of bread
2 carrot, peeled into ribbons
2 avocado, sliced
Few lettuce leaves
The method:
Place shredded cabbage into a large bowl with coriander seeds, fennel seeds, and star anise
Add apple cider vinegar, water, salt and sugar in a saucepan and bring it to boil
Pour boiling picking liquid over shredded cabbage and pickling spices. Set aside for 15-25
minutes to pickle and cool down
In a food processor/blender, pulse sun-dried tomatoes (with the brine and oil) with roasted
almonds, lemon juice and parsley until just combined (for crunchy texture which I prefer) or until
smooth and creamy. Add some olive oil if needed and season.
Transfer sun-dried tomato pesto into a bowl and set aside
Cut ciabatta buns into half horizontally and in a pan/skillet, with some olive oil or butter, toast
buns with cut side down until golden crunchy
To make the sandwich, spread pesto over toasted ciabatta buns and layer up with pickled
cabbage, carrot ribbons, lettuce, and avocado.
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
