Here we are in week one of ‘lock-down’. We are staying in our homes and limiting shopping. Some foods will keep for months in the cupboard, but fresh vegetables don’t have a long shelf-life. And of those veggies, lettuce leaves may last little over a week, making it hard to keep salad on the menu. So here are some ideas for using cabbage as salad. Cabbage can last several weeks in the fridge before being cut, so it perfect to use while we are avoiding the shops as much as possible.
We all know coleslaw is based on white cabbage, but here are some other ideas for using the humble cabbage. All of the following recipes can be made in advance and will keep in the fridge for up to 3 days easily. I think that the flavours actually improve if made an hour or so in before serving.
Hopefully these recipes will inspire you to try your own versions, and experiment with the ingredients that you have in your fridge. Here are my suggestions for Cabbage Salad 3-Ways:
The Turkish Salad can be made several hours in advance, or even the previous day – allowing the flavours to blend. You can keep it for several days in the fridge, making it great for a quick meal. Try popping it into lunch boxes, with falafel, or serve at home with warm Socca bread for a midday light-bite.
Finely shred the white cabbage and onion. Combine with a teaspoon of caraway seeds. Add the lemon juice and 1-teaspoons of extra virgin olive oil – just enough to coat the shreds of cabbage. Add black pepper to taste.
Finely chop the red cabbage and place in a bowl with the chopped chives. Add the grated ginger, lime rind and lime juice. Add the extra virgin olive oil and crushed garlic and/or grated carrot if using. Combine well and serve.
Check out my YouTube with these recipes here