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    Cabbage & sprout salad with hazelnuts & pickles

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    Cabbage & sprout salad with hazelnuts & pickles

    by Elly Pear

    • Preparation time: 12 minutes
    • Cooking time: 3 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2 - 4


    25g hazelnuts
    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.

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    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.


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