Cabbage Salads: Add your variations or types.

[Momtezuma Tuatara]

This is my daily standby. I have no quantities, as it's a bit of this and that... :

red cabbage, cut very finely.
finely chopped chives, parsley and celery leaves. ( I dislike celery itself, but love the leaves. You could add celery if you like it :( )
Basil and oreganum.
chopped walnuts
grated carrot
finely sliced capsicums if I feel like it
But of sea salt,
finely chopped Garlic to taste.
grated romano for bit.
Olive oil. Sometimes I use sunflower.

This is the base I make in large quantities.

When I feel like some, I put whatever amount on a plate and add finely chopped avocado and tomato, pumpkin seeds, sunflower and sesame seeds.

that fuels me for a considerable time.

[Wonder-Full]

Thanks for this. I made some earlier in the week after reading about it on the other thread (I often make a basic coleslaw for dh and I anyway but the added extras are really tasty). I just wanted to add your very important note from the other thread though - the cabbage is best when sliced VERY thinly, as thin as you can go. Improves it no end.

How about a cooked version of this?

I saute up very similar ingredients quite often...

cabbage, carrot, ginger, garlic, salt, olive oil.

[Momtezuma Tuatara]

Lots of people do saute the mix. It's just I like crunch. Yes, thinly sliced is the key, and it takes a lot of time and practice to do that.while I like 1.5 mm thin, I usually vary between that, at the point and 3 mm at trickier parts. But the thinner the cabbage is cut the more likely people are to eat it...

[Seaweed]

I used to really like thinly sliced cabbage, grated carrot & mayonaise. But then I need to work out what is an OK mayo to eat so I currently resort to an olive oil cider vinegar vinagrette to go with it. Which is nowhere near as nice.


grated romano for bit You mean romano cheese here don't you?

I am quite partial to saurkraut & kimchi as well but they are not strictly speaking a salad.

[Wonder-Full]

I make an Alison Holst mayo that is really tasty and quick...

1 egg
1/2 tsp salt
1/2 tsp sugar (honey?)
1 tsp mustard powder
2 Tbspn ACV
1 cup olive oil

Whiz up and serve!

[Momtezuma Tuatara]

I mean romano cheese. Yum. Without it, it's not quite so nice...

[3monkeys]

would green cabbage be nice? I have about 3 and I really dont like cabbage.

[Wonder-Full]

I used green cabbage the other day and it was fine (have you got a bit of a backlog of chantal cabbages too lol??).

[ema-adama]

My standard daily salad is cabbage based, with a mix of red and green cabbage and chopped herbs and other veggies. My salad dressing is a mix of

Raw Tahini
Lemon juice/ACV if no lemons
2-3 cloves of garlic
a dash of date syrup
Olive oil
sea salt (although now I am trying Himalayan salt)

I also add in sprouted seeds from time to time and sometimes some feta cheese and sometimes some raisins.... whatever takes my fancy.

I agree that finely chopped cabbage is the key. I chop it into very fine strips and then across so that each piece is really tiny. It is also easier for my toddler to eat like that and he loves it (although I suspect he is more into the dressing than the cabbage :D)

[gilima]

my favorite one is this;

red & green cabbage or whichever one you have on hand
carrots
red onion
1 clove or more garlic
a bunch of fresh dill chopped up
olive oil
a little ACV
(sometimes a little honey)
toasted pine nuts or walnuts...or both or any seeds or nuts on hand..

[3monkeys]

I used green cabbage the other day and it was fine (have you got a bit of a backlog of chantal cabbages too lol??).

:D and pumpkins

[Momtezuma Tuatara]

Green cabbage is slightly more bitter than red (depending on type) Savoy works okay, if you like crinkle. But red cabbage is my mainstay... it also has more of the sorts of nutrients I want, than green cabbage has.

But dressing can conceal most undesirable overtones IMO...

[3monkeys]

made a cabbage salad for lunch and a small amount really filled me up. Kids werent overly keen, but nothing the old "no more food till dinner" cant fix :) (evil Mum).

I did green cabbage, grated carrot, cheese (plain old colby), garlic, lemon juice, olive oil, linseed, pumpkin seed, sunflower seed, cashews, peanuts and almonds. Then I cooked some nice ethically grown :D streaky bacon till almost burned and put that on the top all chopped up. I need to grow a herb garden. Easier said than done at this latitude :)

[Wonder-Full]

I had a version today as well! It was a bit lacking in the nuts though so was just red cabbage, carrot, colby cheese, olive oil, avocado, tinned salmon, chopped boiled egg. Was going to get some herbs from the garden and add lemon juice but forgot - so will do that next time (forgot about the garlic too since it's not something I usually think of adding to a salad).

3M, would oregano, marjoram and sage survive where you are?

[3monkeys]

I dont know :D Seaweed lives in a similar sort of battered coastal climate so she would know. I did have sage but aphids got to it so I ripped it out......... My coriander went crazy last year. I should grow herbs in pots inside. That would probably work. I love oregano...... YUMMY.

[Seaweed]

Marjoram does fine where I am. I'm not a big fan of sage but a friend of mine has some in his garden. Oregano I think would be OK too. They are all low growing herbs so they should be easy to shelter.

[3monkeys]

See, thanks seaweed. :D