For me, a meal isn’t a proper, healthy meal until there is some sort of salad or green veg involved.
As much as I love a classic green salad for its versatility and deliciousness, salad leaves and lettuces tend not to last that long in the fridge.
I used to find myself having to make a trip to the shops to top up our salad greens supply between major shopping trips. Always a hassle.
Over the last few years I’ve discovered a wonderful alternative.
Shaved cabbage salads.
Not only do they taste wonderfully fresh and crunchy, cabbage usually has even more nutritional goodness than salad greens.
But the best part is cabbages will keep in the fridge for easily a few weeks, just waiting for you to decide its salad time. Win. Win. Win!
Last week I experimented with a new riff on the old shaved cabbage favourite using baby brussels sprouts instead.
So so good!
shaved brussels sprouts salad
serves 2 as a side
1 tablespoon lemon juice
1 tablespoon rice vinegar or sherry vinegar
2 handfuls brussels sprouts
1. Combine lemon juice, vinegar and 2-3 tablespoons extra virgin olive oil in a large bowl. Season.
2. Trim and discard the bases of the brussels sprouts. Then finely shave lengthwise using a mandoline or sharp knife & a steady hand. The finer your shavings the nicer your salad.
3. Toss shaved sprouts in the dressing.
cabbage – if brussels aren’t your thing, use 1/2 white, chinese or savoy cabbage
no rice vinegar? – replace with sherry vinegar, white wine vinegar or extra lemon juice.
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