Go Back
Print

Vegetable Peeler Salad

This (ever so slightly adapted) recipe comes from a wonderfully fun and colourful cookbook Power Vegetables. It's as simple as can be, delightfully crunchy and bright, and allows the flavour of the vegetables to shine. We had it atop a very loose interpretation of memelitas, and it was the perfect meal on a hot summer's eve.

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people

Ingredients

  • 4 sweetheart cabbage leaves
  • 4 small carrots
  • 1-2 green onion stalks
  • 1 lime, juiced
  • possible add-ins: cilantro, chili flakes, thinly sliced radish or kohlrabi

Instructions

  1. Wash carrots and then, using a vegetable peeler, peel long ribbons into a bowl.

  2. Stack the cabbage leaves on top of one another and remove the toughest part at the bottom of the stem (I created a small triangle cut). cut the cabbage leaves to create thin ribbons. Add the the bowl of carrot peelings.

  3. Thinly slice the green onion stalks and add to the cabbage and carrots. Toss with lime and salt.

  4. Serve with tacos, memelitas, in a chicken wrap, or simply on its own.