24 Mar 2017

This may not be pushing any cilinary boundaries, but a bit of cabbagey crunch is a pleasing accompaniment to many a meal. There are so many variations possible, a combination of any of the following would work well together. 

Any sort of cabbage - savoy, red, tundra, sweetheart,

Raw grated roots  - carrots, turnips, celeriac, beets 

Or the more unusual veg - kohl rabi, mooli


2 cups grated carrot (or raw beets, kohl rabi)

3 cups of shredded cabbage  - red, tundra, savoy or sweetheart

handful of chives or spring onions

The dressing


2 Tbsp mayonaise

1 Tbsp lemon juice

pinch of salt & pepper


2 Tbsp olive oil

1 Tbsp apple cider or white wine vinegar

1 tsp Dijon mustard

Squeeze of lemon juice

Pinch of salt & pepper



Combine the veggies in a big bowl. I tend not to bother peeling the carrots and beets - since they're organic the skin's full of nutrition without any of those nasty pesticide residues, so I just give them a good scrub clean.

For the dressing, which ever one you choose, just wisk all the ingredients together in a bowl, pour over and toss your salad.

For some extra crunch and flavour you could add toasted seeds or chopped parsley.


Recipe type: