Raw Cabbage Salad Base
It is the most underrated vegetable. I’m calling it. Cabbage got a little cooler when sauerkraut became so popular but honestly I don’t know why more people don’t use cabbage. To start with it is so cheap and I’m not kidding, one small cabbage can make enough slaw to feed a party of 10, probably even 20. It’s great for entertaining but also it’s an amazing inclusion to your weekly menu to break up the standard vegetables that everyone eats.
But it must be prepared correctly, otherwise it’s rubbery and not pleasant. Once you follow the steps I am about to show you, you can store it in containers in the fridge for up to four days (where it’s equally as delicious and fresh on the fourth day as the first day) so it’s ready to make delicious meals in a flash
Raw Cabbage Salad Base
It is the most underrated vegetable. I’m calling it. Cabbage got a little cooler when sauerkraut became so popular but honestly I don’t know why more people don’t use cabbage.
- ½ head cabbage
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- Shred with a knife as finely as possible without cutting off our fingers. A good knife is paramount here.
- Place shredded cabbage in a large bowl with a generous pinch of salt (Use fine Himalayan salt for the best results - this allows the salt to disperse more when compared to a chunky rock salt or flakey sea salt). Use about 1 teaspoon of fine salt for the amount of cabbage.
- Toss with your hands or tongs ensuring it’s all mixed and leave to sit for 10-20 minutes. When you come back you’ll notice the cabbage is more liquidy and there may even be some water in the bottom of the bowl. This is a good thing, and it comes about because the salt draws out the moisture in the cells, making the cabbage soften.
- Now, using your hands, massage the cabbage and squeeze it between your fingers until it’s broken down even further. Don’t be afraid to get a little rough.
- Add a splash of apple cider vinegar to the bowl along with 1 tablespoon of olive oil. Continue to mix and toss together with your hands. The cabbage will now be glossy and soft, voila! Store in containers in the fridge for up to four days.
- This method works with all kinds of cabbage - red, green, curly, Chinese and even Brussels sprouts, which are just tiny cabbages)
- How to eat cabbage
- So now you’ve prepared your raw cabbage, but what do you put with it…
- Ahh my friends the options are endless. Here are just a few ideas and generally how I do it.
- First, add things
- Add chopped fresh herbs (including stems)
- Add sesame seeds or hemp seeds
- Add a spoonful of tahini
- Add a dollop of Greek yoghurt or coconut yoghurt
- Add a splash of tamari and a teeny drizzle of toasted sesame oil
- Add more veggies, my faves are finely sliced carrot and cucumber
- Then serve with things
- On a paleo wrap with other vegetables and avocado
- In a taco with smokey eggplant or paprika chicken
- In a large slaw salad with literally any of my recipes - with canned tuna, cooked chicken, boiled eggs etc.
- As a base for homemade poke bowls with sashimi or tofu