Recipe

Shaved cabbage with pecorino balsamic

No lettuce required for this tasty cabbage salad.

  • 15 mins cooking
  • Serves 4
  • Print
    Print
With lettuce prices going through the roof we're all looking for an alternative to stll get our veg intake. This shaved cabbage with pecorino balsamic salad is a tasty alternative when you can't afford lettuce.
So simple but so tasty, this salad of finely shredded cabbage, radicchio and red onion, tossed with pecorino, pine nuts and a balsamic vinegar dressing, makes a great side to go with barbecued or roasted meats or vegetables. Double or triple the dressing ingredients so you have extra on hand to dress other salads throughout the week or drizzle over roasted vegetables.
Perfect for serving with a Mediterranean feast but simple enough to go with a variety of different flavours.

Ingredients

  • ½ small savoy cabbage (600g)
  • 1 small radicchio (150g)
  • ½ small red onion (50g)
  • ½ cup finely grated pecorino
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (40g) pine nuts, toasted

Method

  • 1
    Using a mandoline, V-slicer or sharp knife, finely shave cabbage, radicchio and onion. Place in a large bowl with half the pecorino; toss gently to combine.
  • 2
    Whisk vinegar and oil in a small bowl; season.
  • 3
    Just before serving, drizzle dressing over salad; toss gently to combine. Sprinkle with pine nuts and remaining pecorino.

Notes

The salad can be prepared 4 hours ahead; toss with dressing just before serving.

More From Women's Weekly Food