SICK OF SOGGY SALAD? TRY GIVING CABBAGE A GO FOR THE ULTIMATE LUNCHBOX CRUNCH.
Russ and I have been on a bit of a cabbage binge the last 12 months. If you're tired of kale & english spinach - maybe it's time to give this versatile veggie a go?
We love cabbage and always have some in the fridge for the following reasons:
lasts longer than most other salad staples
easy to prepare in advance
doesn't go soggy (no more gross slimy lettuce greens)
great in salad, slaw, pickled, stir fried and fantastic fillings for wraps and rolls
One of the other great things is you can prep a whole cabbage at the beginning of the week and just have it ready to grab and go. If you love salads you can swap dressings and toppings to avoid getting bored! Give these dressings a go:
asian inspired (think soy, ginger, garlic, brown sugar, lime, chilli & sesame oil)
on the sweet side (mayonaise, honey, apple cider vinegar, mustard)
lemon, avocado, pepper + pinenuts with your choice of protein
Aside from rotating the dressings, you can try swapping out your toppings for:
pan fried tofu (use the asian inspired dressing to stir fry)
CHECK OUT OUR GO-TO FAVE CABBAGE SLAW RECIPE!
6-7 cups of mixed slaw - we usually prep a whole red cabbage + a whole white cabbage a week in advance then store in an airtight container in water in the fridge. Use a mandolin for the finest most awesome cabbage. Bulk it out with finely chopped carrots, brocolini and you’re good to go.
3 scallions, sliced
1 cup coriander
3 tablespoons olive oil
1 tablespoon toasted sesame oil
¼ cup rice wine vinegar
3 tablespoons brown rice syrup, agave or honey
1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
1 garlic clove, finely minced ( use a garlic press)
1 tablespoon ginger, finely chopped
½ teaspoon salt
½ teaspoon chili flakes or chili paste ( optional)
Get the full recipe at: https://www.feastingathome.com/asian-slaw/