This salad is all about the texture and balance of herbs, lemon, salt. It’s such a simple salad but with bit of technique it’s really exceptional and every time I’ve made it for people they ask what’s in it. Perfectly paired with some rich meats as the acidity cuts through the fattiness perfectly. Give this one a crack guys!
Shaved cabbage & dill salad
Prep time: 15 minutes
Cook time:
Serves: 8 People as a side
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Serves: 8 People as a side
Ingredients
- 1 sugar loaf cabbage, (or drum)
- Handful fresh dill, parsley, basil
- 1 Lemon
- Quality olive oil
- Flakey salt
- Freshly cracked pepper
Method
- 1)
Cut sugarloaf cabbage into quarters and remove the core with a knife. Then if your using mandolin put it on a really fine setting and run it through, otherwise use a knife and stay as close to the cabbage as you can so you are shaving it and add it to a salad bowl. (This is pretty tricky to nail but epic to practice your knife skills)
- 2)
Roll up a handful of the soft herbs and run a knife through them finely and those to the bowl.
- 3)
Sprinkle over 2 large pinches of flakey salt, crack of pepper, squeeze juice of one lemon, and a generous drizzle of olive oil. Then get in there with your hands and scrunch it up for a couple of minutes until the cabbage has really softened. Then transfer to a serving plate and enjoy!
