Two Insanely Addictive Crunchy Cabbage Salads

And they make for thee best/most simple meal prep

I love nothing more a “shovel-able” crunchy salad in the fridge for a quick meal or snack in a pinch. These two cabbage salads make for delicious “fridge salads”/meal prep because the more they soak in the dressing the better they get. I make cabbage salads for my clients weekly, they’re so satiating and filled with fiber. You need to give these a go. I would also intravenous the ginger sesame dressing into my body if I could. It’s that delicious.

Crunchy Green Goddess:

Ingredients:

• Green Cabbage x 1/2 a head, cubed

• Celery x 4 stalks, sliced on the diagonal

• Roasted Almonds x 1/2 cup, roughly chopped

Dressing:

• Fresh dill x 1 cup, roughly chopped

• Italian parsley x 1 cup, roughly chopped

• Garlic x 3 cloves

• White wine vinegar x 1/4 cup

• Olive oil x 1/4 cup

• Light mayo x 1/4 cup

• Greek yoghurt x 1/4 cup

• Salt and pepper to taste

Method:

1. Breakdown the half cabbage by cutting out the hard core piece before chopping down into a rough cube. You’re looking for a “chopped salad” size of chop on your cabbage. Small, scoopable sized pieces. Place the cabbage into a large salad bowl

2. Then slice the celery on the bias into small pieces before placing into the bowl it’s the cabbage.

3. Into the blender place all the dressing ingredients and blend until smooth.

4. Dress the cabbage and celery generously with your green dressing and toss until everything is well coated before topping with the chopped roasted almonds.

Sesame Ginger Cabbage and Cucumber Salad:

Ingredients:

• Green cabbage x 1/2 head, shaved or thinly sliced

• English cucumber x 1, shaved or thinly sliced

• Cilantro/coriander x 1 cup roughly chopped

• Toasted almonds x 1/2 cup, roughly chopped

• Toasted sesame seeds x 1/4 cup

Dressing:

• Pickled ginger x roughly 1/2 cup, drained

• Fresh ginger x 2cm/1/2inch piece

• Garlic x 2 cloves

• White wine vinegar x 3 Tbsp

• Olive oil x 1/4 cup

• Tahini x 1/4 cup

• Honey x 2 Tbsp

• Tamari/Soy x 2 Tbsp

• Water x 2 Tbsp

• Sesame oil x 1 Tbsp

• Pinch of salt to taste

Method:

1. Start by breaking down the cabbage by cutting out the hard core piece before either very thinly slicing or mandolining your cabbage into a large bowl.

2. Then thinly slice or mandolin your cucumber into the same bowl.

3. For the dressing, place all the dressing ingredients into a blender and blend until smooth. Then generously dress your cabbage and cucumber and toss until coated.

4. Top with coriander/cilantro, toasted sesame seeds and roasted almonds and enjoyyyy!