Herby Cabbage Salad
Herby cabbage salad
There is immeasurable value in a very good cabbage salad. One that can be made with few ingredients and with things that we already have in our pantry. One that lasts, and can be eaten over several days. One that can be repurposed into different meals, with a variety of fixings. This is that cabbage salad.
There is no fanfare with this recipe but nor is that needed. The cabbage is grounding, but there are bright sparks from the onion and the lemon. There is jolting liveliness from the herbs. There is a hint of tangy savoriness from the tomato. Every good recipe has that one ingredient that takes it from being ordinary to illuminating, and here, I believe it is the tomato.
Serves 4
vegan friendly / gluten free
Ingredients
- 1 small cabbage (about 2 pounds), stem and core removed, cut into 1/2-inch chunks
- 1 small onion (any colour), finely diced
- 3 to 4 big handfuls soft herbs such as dill, parsley, mint, coriander/cilantro, basil, chives, finely chopped
- 1 round or beefsteak tomato, finely chopped
- 1 lemon, halved
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons sea salt and black pepper
- ½ cup (75g) seeds such as sunflower, pumpkin, sesame
In a large bowl, add the cabbage, onion, herbs, and tomato and toss well to combine. Squeeze in the lemon juice and add the olive oil, salt and pepper, and toss until well mixed and coated.
To serve, top with seeds.
Prep ahead: this salad keeps in an airtight container in the fridge for 3 to 4 days.