Shaved cabbage salad with parmesan and lemon juice has been on high rotation as a side salad at our place for a while now. It’s a brilliant recipe to have up your sleeve because cabbage lasts in the fridge for weeks (months even), much longer than salad leaves.

I serve this salad pretty much anywhere I’d normally serve a crisp green salad…

In the photo I’ve drizzled the salad with aged balsamic vinegar but it’s just as good without.

enough for 2 as a side
2 tablespoons lemon juice
1/4 white cabbage, very finely sliced
1 large handful finely grated parmesan cheese, optional

1. Combine lemon juice and 2 tablespoons extra virgin olive oil in a bowl.

3. Toss in the cabbage and parmesan.

4. Taste and season.

Variations

carnivore – Serve as a side dish to a roast chook or BBQ chicken. Or toss in a few rashers of bacon that have been chopped into batons and pan fried until crisp.

dairy-free / vegan – Replace the parmesan with a handful of toasted pine nuts or a few sprigs of flat leaf parsley leaves.

greener – toss in a handful of flat leaf parsley, basil or salad leaves.

Waste Avoidance Strategy

lemons – will keep in a plastic bag in the fridge for months.

white cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.

parmesan – will keep in a plastic bag or airtight container in the fridge for months. Can be frozen.

Problem Solving Guide

salad too dry – Drizzle with a little more lemon juice.

salad difficult to eat – Chop the cabbage into smaller pieces. Using a mandoline to shave the salad may help.

leftover potential

Great! One of those rare salads that tastes delicious after a short spell in the fridge. Excellent school / work lunch.