CABBAGE CAESAR SALAD
4 People
130 Cals
CABBAGE CAESAR SALAD
4 People
130 Cals
About the recipe
Fresh • Crunchy • Light + NourishingThis Cabbage Caesar Salad is my fresh, lighter take on the classic Caesar — made with finely shredded green cabbage, fresh basil, Parmesan, capers and crunchy sourdough, all tossed through a simple yoghurt and extra virgin olive oil dressing.I love using cabbage in place of traditional cos lettuce because it has the most wonderful natural sweetness and crunch. It also holds onto dressing beautifully without wilting, making this salad particularly good for meal prep, entertaining or easy lunches throughout the week.The secret is to massage the finely shredded cabbage with a little lemon and sea salt before adding the dressing. This gently softens the cabbage while keeping that gorgeous crunch and makes it much more enjoyable to eat.My light Caesar dressing is made simply with extra virgin olive oil, verjuice or lemon juice, Greek yoghurt and a touch of maple syrup to balance the acidity. It’s creamy enough to coat the cabbage without being heavy or overpowering.I also love adding a handful of fresh basil and capers for freshness and a salty little punch, then finishing everything with plenty of Parmesan and chunky sourdough croutons.For the croutons, I simply toast a slice of sourdough in a pan with a little extra virgin olive oil until golden and crisp, then cut it into chunky pieces. So easy and so good.Enjoy this salad on its own, add roasted chicken or chickpeas for a more substantial lunch, or serve alongside roast chicken for a beautiful, simple dinner.
Nutrition Per Serving
130
Calories
9g
Fat
2g
Saturates
7g
Sugars
451mg
Salt
4g
Protein
12g
Carbs
5g
Fibre
Ingredients
SALAD
- 500 g green cabbage (1/2) shredded or diced
- ½ lemon
- ½ tsp sea salt
- 2 spring onions finely sliced
- 1 tbsp capers optional
- 1 handful fresh basil leaves
- 20 g Parmesan
- 1 cup crunchy sourdough croutons optional — omit for low carb
LIGHT CAESAR DRESSING
- 2 tbsp extra virgin olive oil I used @primoestate
- 2 tbsp verjuice or lemon juice
- 1 heaped tbsp Greek yoghurt
- 2 tsp maple syrup to balance
- Sea salt + white pepper
OPTIONAL PROTEIN
- This is delicious with roasted chicken or chickpeas.
Method
- Place the cabbage in a large bowl with the juice of ½ lemon and sea salt.
- Massage gently with your hands for 1 minute until slightly softened. Set aside.
- Whisk together the olive oil, verjuice or lemon juice, yoghurt and maple syrup until smooth.
- Season with white pepper — there’s enough salt in the massaged cabbage.
- Add the spring onions, capers, basil leaves and dressing to the cabbage and toss until lightly coated.
- Fold through the Parmesan and finish with crunchy sourdough and a little extra Parmesan.
- For the sourdough croutons:
- Drizzle a slice of sourdough with a little extra virgin olive oil and toast in a pan on the stove until golden and crisp on both sides. Cut into chunky croutons and scatter over the salad.
- Enjoy straight away or let it sit for 10–15 minutes — cabbage actually gets better as the dressing works its way into the leaves.
- Add shredded roast chicken or chickpeas to turn it into a more substantial lunch.
- Or serve with roasted chicken on the side as a beautiful dinner.
TERESA’S NOTES + INSPIRATIONS
MAKE IT A MEAL
Add shredded roast chicken for an easy high-protein lunch, or serve the salad alongside roasted or grilled chicken for dinner. For a plant-based option, add chickpeas or white beans. MAKE IT DAIRY FREE
Swap the Greek yoghurt for a thick, unsweetened plant-based yoghurt and leave out the Parmesan or use your favourite dairy-free Parmesan alternative. Avocado is also delicious folded through for extra creaminess. MEAL PREP
Cabbage is brilliant for meal prep because it doesn’t wilt like lettuce. Keep the dressed cabbage refrigerated for up to 3 days and add the Parmesan and crunchy sourdough just before serving. LOW CARB
Simply leave out the sourdough croutons and serve with your favourite protein. NO VERJUICE?
Fresh lemon juice works beautifully in the dressing. CAPERS
These are optional, but I love the little salty bursts they add to the salad. ENTERTAINING
Pile the salad onto a large serving platter, finish generously with Parmesan, basil and chunky sourdough croutons and serve alongside roast chicken. Simple, fresh and beautiful.
Add shredded roast chicken for an easy high-protein lunch, or serve the salad alongside roasted or grilled chicken for dinner. For a plant-based option, add chickpeas or white beans. MAKE IT DAIRY FREE
Swap the Greek yoghurt for a thick, unsweetened plant-based yoghurt and leave out the Parmesan or use your favourite dairy-free Parmesan alternative. Avocado is also delicious folded through for extra creaminess. MEAL PREP
Cabbage is brilliant for meal prep because it doesn’t wilt like lettuce. Keep the dressed cabbage refrigerated for up to 3 days and add the Parmesan and crunchy sourdough just before serving. LOW CARB
Simply leave out the sourdough croutons and serve with your favourite protein. NO VERJUICE?
Fresh lemon juice works beautifully in the dressing. CAPERS
These are optional, but I love the little salty bursts they add to the salad. ENTERTAINING
Pile the salad onto a large serving platter, finish generously with Parmesan, basil and chunky sourdough croutons and serve alongside roast chicken. Simple, fresh and beautiful.
