This easy and refreshing white cabbage salad from Jamie Oliver is the perfect mix of crunchy veggies and a creamy mustard dressing. It’s quick, nutritious, and super flexible—use whatever crunchy vegetables you have on hand! A great side dish to complement roast meats or a light meal on its own.
Ingredients Needed
- 2 carrots (preferably different colors)
- 1 bulb fennel
- 3–4 radishes (about 100g / 3.5oz)
- 1 light-coloured beetroot (about 200g / 7oz)
- 1 turnip (about 200g / 7oz)
- ½ a small celeriac (about 250g / 9oz)
- 400g (14oz) red and white cabbage
- ½ a red onion
- 1 shallot
- 1 lemon
- Extra virgin olive oil (2–3 tablespoons)
- 250ml (1 cup) yoghurt
- 2 tablespoons mustard
- 1 handful of fresh soft herbs (mint, fennel, dill, parsley, and chervil)
How To Make White Cabbage Salad
- Prepare the Vegetables: Peel the carrots and trim the fennel. If using beetroot or celeriac, peel these as well. Remove the outer leaves of the cabbage if necessary.
- Shred the Veg: Shred the carrots, fennel, and your choice of radishes, beetroot, turnip, or celeriac on a mandolin or with a julienne slicer. Add to a mixing bowl.
- Slice the Onion and Cabbage: Peel and finely slice the red onion, shallot, and cabbage (if using). Add these to the mixing bowl of shredded vegetables.
- Make the Dressing: In a separate bowl, whisk together half the lemon juice, a drizzle of olive oil, yoghurt, and mustard. Chop the herb leaves and stir them into the dressing.
- Toss and Season: Pour the dressing over the vegetables and toss well to coat. Season to taste with sea salt, freshly ground black pepper, and the remaining lemon juice, if desired.
- Serve: Serve with thinly sliced leftover roast lamb, pork, or rare roast beef, drizzled with extra virgin olive oil.
Recipe Tips
- Use a mandolin or julienne slicer: This helps you shred the vegetables evenly and quickly, giving the salad a perfect texture.
- Make the dressing in advance: Let the dressing sit for 10–15 minutes before mixing it with the veggies to allow the flavors to meld together.
- Add extra herbs: Fresh herbs like mint or dill will brighten up the salad and make it extra fragrant.
- Serve immediately: The salad is best enjoyed fresh, but if you need to store it, keep the dressing separate until just before serving to avoid sogginess.
How To Store Leftovers?
Let the leftover salad cool to room temperature. Then, place it in an airtight container and refrigerate. It will keep for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 190g)
- Calories: 103
- Total Fat: 4.3g
- Saturated Fat: 1.4g
- Total Carbohydrate: 12.1g
- Dietary Fiber: 4.8g
- Sugars: 11.1g
- Protein: 4.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Winter Salad
- Jamie Oliver Vietnamese Salmon Salad
- Jamie Oliver Tomato Basil Salad
- Jamie Oliver Tuscan Bread Salad
Jamie Oliver White Cabbage Salad
Description
This easy and refreshing white cabbage salad from Jamie Oliver is the perfect mix of crunchy veggies and a creamy mustard dressing. It’s quick, nutritious, and super flexible—use whatever crunchy vegetables you have on hand! A great side dish to complement roast meats or a light meal on its own.
Ingredients
Instructions
- Prepare the Vegetables: Peel the carrots and trim the fennel. If using beetroot or celeriac, peel these as well. Remove the outer leaves of the cabbage if necessary.
- Shred the Veg: Shred the carrots, fennel, and your choice of radishes, beetroot, turnip, or celeriac on a mandolin or with a julienne slicer. Add to a mixing bowl.
- Slice the Onion and Cabbage: Peel and finely slice the red onion, shallot, and cabbage (if using). Add these to the mixing bowl of shredded vegetables.
- Make the Dressing: In a separate bowl, whisk together half the lemon juice, a drizzle of olive oil, yoghurt, and mustard. Chop the herb leaves and stir them into the dressing.
- Toss and Season: Pour the dressing over the vegetables and toss well to coat. Season to taste with sea salt, freshly ground black pepper, and the remaining lemon juice, if desired.
- Serve: Serve with thinly sliced leftover roast lamb, pork, or rare roast beef, drizzled with extra virgin olive oil.
Notes
- Use a mandolin or julienne slicer: This helps you shred the vegetables evenly and quickly, giving the salad a perfect texture.
- Make the dressing in advance: Let the dressing sit for 10–15 minutes before mixing it with the veggies to allow the flavors to meld together.
- Add extra herbs: Fresh herbs like mint or dill will brighten up the salad and make it extra fragrant.
- Serve immediately: The salad is best enjoyed fresh, but if you need to store it, keep the dressing separate until just before serving to avoid sogginess.
Jamie Oliver White Cabbage Salad