Spring green, brussel tops and cabbage slaw

Spring green, brussel tops and cabbage slaw

Spring green, brussel tops and cabbage slaw

Is it time to add some new greens to your vegetables list? How about adding vibrant green cabbage, a combination of spring greens and brussel tops or your seasonal choice. This simple salad uses the fresh young outer leaves combining some delicious flavours and is fresh and light. A dairy free alternative to a traditional coleslaw recipe.

SERVES: 4-6 as a side, or 2-4 by itself PREP TIME: 15 mins COOK TIME: 5 mins


  • ½ medium size savoy cabbage
  • 250 grams brussel tops (substitute with fennel if brussel tops not available)
  • 250 grams spring greens (new season cabbage leaves, chinese cabbage, baby lettuce, rocket)
  • ½ lemon, zest and juice
  • Fresh ground pepper, to taste
  • ¼ cup cold pressed extra virgin olive oil


  1. Place the savoy cabbage, brussel tops and spring greens into a clean sink. Remove any outside layers that are dirty, old or bruised. Wash and shake off any excess water into the sink.
  2. Cut the savoy cabbage into quarters and remove the hard core. Very finely slice the cabbage and put to one side.
  3. Take the brussel tops and cut loosely - If you are using fennel remove the top and tail of the white bulb, cut into quarters and finely slice.
  4. Chop or tear the spring greens.
  5. Take the spring greens and brussel tops and place in boiling water for 2-3 minutes just until they turn bright green. Remove and place under cold running water or water and ice. Take out once they are cold and let them drip dry on a clean towel until completely dry.
  6. In a medium sized bowl, place all the spring greens, brussel tops and shredded cabbage into the bowl and gently mix together.
  7. Now add the lemon zest, ½ juice of one lemon, pepper and cold pressed extra virgin olive oil and mix until everything is evenly combined.

What are Brussel Tops?

Brussel tops are found at the tip of the brussel sprout plant, the leaves are sweeter than cabbage and delicious steamed or shredded and added to a salad, soup or stew.


  • Try an Asian inspired version by adding some fresh coriander, toasted sesame seeds and dash of sesame seed oil to taste.
  • Replace lemon with lime rind for a citrus twist

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • Photography: Natalie Hawthorne

    Passionate cook and photographer