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Cabbage & sprout salad with hazelnuts & pickles
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Serves: 2 - 4
100g buttermilk or natural yogurt
½ clove garlic, finely grated or crushed
½ pointed spring cabbage, very finely sliced
100g Brussels sprouts, outer leaves removed, trimmed and very thinly sliced
1 red chicory, very finely sliced
½ x 25g pack flat leaf parsley, leaves only
3 tbsp fresh pickled onions
1. Toast the hazelnuts in a dry frying pan over a medium heat for 2-3 minutes. When cool enough to handle, rub them in a clean tea towel to remove the skins, then roughly chop and put to one side.
2. Pour the buttermilk into a mixing bowl and add the garlic. Season and mix well.
3. Add the cabbage, sprouts, chicory and parsley. Use clean hands to massage the dressing into the salad for a minute so it is well coated.
4. Transfer to a serving bowl and top with the chopped hazelnuts and pickled onions.
Elly’s tip Make a quick fresh pickled onion by placing ½ red onion, thinly sliced with 2 tbsp white wine vinegar, 1tbsp lemon juice, 1 tsp salt and 1 tsp sugar. Set aside for 30 minutes, until the onions have softened and turned pink.
Typical values per serving:
Vegetarian, 2 of your 5 a day
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