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Can’t Stop Won’t Stop Salad

shredded cabbage in a glass bowl on a marble countertop
a sandwich on a plate next to a glass of juice
a plate with a sandwich on it
a sandwich on a plate
shredded cabbage in a glass dish
shredded cabbage in a glass bowl on a table
shredded cabbage in a glass bowl on a concrete floor
a wooden container with shredded cabbage in it
cabbage in a glass jar next to a basket of bananas
a jar of cabbage in a basket next to bananas
a sandwich and a muffin on a plate
a cup of coffee and a muffin on a plate

Tools

• Chopping Board

• Knife

• Food Measuring Scales

• Measuring Spoons (1 tsp, 1⁄4 tsp, 1⁄8 tsp, 1/16 tsp)

• Mandoline

• Medium to Large Container with a Lid


Ingredients

• Sweetheart Cabbage (small to medium)

• Mayonnaise (25g)

• Sea Salt or Rock Salt (1/8 tsp)

• Ground Cumin (1/4 tsp)

• Apple Cider Vinegar (1 tsp)

• Black Pepper, freshly cracked (1/16 tsp)



Portion

Recipe yields 3 vegetable portions



Instructions

1) Gather and prepare all your ingredients and tools


2) Wash and quarter the cabbage leaving the base centred at the bottom


3) Chop the white base off and discard with the outer layer skin


4) Grate the cabbage into a mixing bowl using the mandoline and measure out 240g of cabbage. Transfer the measured cabbage to the container


5) Combine the rest of the ingredients in a small bowl and whisk briefly with a fork. Then add the dressing to the cabbage in the container spreading it across the cabbage


6) Close the container with the lid and shake the container vigorously


7) Mix the cabbage by hand to evenly distribute the dressing



Notes

• A mandoline makes the process of slicing the cabbage quicker and ensures thin slices, however, you can use a knife


• Hand gloves can be used for an easy clean-up


• Serve the salad with a meal as it is not nutritionally complete on its own


• Do not skip step 6 of the recipe as this immediately tenderises the cabbage providing a desirable texture


• Easily obtain black pepper by cracking a black pepper shaker with the lid on, and scooping black pepper out from the lid


• It is not advised to use ground black pepper, freshly cracked greatly enhances this recipe


Recipe last updated 09/09/2024 18:34


Salad with Wholemeal Pitta

Tools

• Knife

• Kitchen Towel/Kitchen Roll


Ingredients

• Wholemeal Pitta Bread (1)

• Olive Butter Spread (2 medium scrapings)

• 30% Reduced Fat Cheddar Cheese (1 and 1⁄2 slices / 37.5g)

• Can’t Stop Won’t Stop Salad (80g)

• Smoothie (150ml) or Fruit (80g)


Instructions

1) Toast a wholemeal pitta and take it out using a kitchen towel (as they become very hot even in the toaster)


2) Using a knife carefully make an opening in the wholemeal pitta, using the kitchen towel to hold the pitta (to prevent steam from burning hands)


3) Butter the inside of the wholemeal pitta with olive spread


4) Insert the cheese and add the salad


5) Serve with smoothie or fruit


Notes

• As you cut open the pitta note that steam will escape use a kitchen towel to protect your hands as described


• 80g of Can’t Stop Won’t Stop Salad will be 1⁄3 of the total made using the instructions for the first recipe in this document




Recipe last updated 08/07/2024 18:47