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White Cabbage Salad    Veg  CD  ACC   15mins

Serves 4     Cold  Vegetarian  Vegetables  Herbs   Salads    Accompaniment   Gluten Wheat Dairy  Free



350g/12oz Firm White Cabbage, shredded

Cucumber, diced

4 Spring Onions, sliced into rings

5 tbsp Olive Oil

2 tbsp Wine Vinegar

2 tbsp Freshly chopped Mint

teasp English Mustard (check ingredients)

Salt and Pepper

2 Hard Boiled Eggs, sliced

Punnet Cress




1. Place the cabbage and diced cucumber into a large salad bowl then sprinkle over the sliced spring onions.


2. Put the olive oil, vinegar, mint, mustard, salt and pepper in a bowl and whisk until well combined.


3. To serve - pour the dressing over the cabbage mixture, toss well, sprinkle with cress and garnish with slices of hard-boiled egg.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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