Spring super salad

Isn’t it just the time of year (and weather) to start eating LOTS of salad? There’s something about warmer, longer days (and exposed skin) that says make me a salad, serve it up and SMASH IT. I would eat salad for 2 meals out of 3 every day if someone came up with interesting and delicious combinations…sometimes I just can’t be arsed to firstly come up with it all then chop and slice this and then crisp that and, well, you know the drill.

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I was going to make this salad for dinner on Saturday night (along with a piece of pork belly) for a girlfriend who was coming down for the night but she cancelled at the last minute so all the stuff stayed in the crisper. Meanwhile Rob has had one of his mates here from LA working on a new writing project together so I decided to whip this up for lunch for us. Seemed very LA to me.

I had a vision of a kind of spring slaw, and then made it up as I went. Thankfully it all tasted completely delicious together, a happy accident that resulted in an amazing salad that will most definitely be high on the rotation around these parts this coming summer. Packed with raw, crunchy good stuff and smothered in some not so good stuff, we all devoured the salad for lunch and then with some leftover rocket thrown into the leftovers, we managed to have the leftovers with a steak for dinner.


Spring Super Salad

1/4 red cabbage shredded
1/4 white cabbage shredded
1 small fennel bulb thinly sliced (I used a mandolin)
1/2 bunch kale shredded
100 grams slivered almonds, toasted
Handful bean sprouts
Handful mung beans


Handful mixed fresh herbs (I used chives, mint, sage, dill)
2 tablespoons olive oil
Juice 1 lemon
1 small garlic bulb, grated
2 tablespoons whole egg mayo
Salt & pepper to flavour

1. Shred the cabbages and kale and add into a mixing bowl

2. Toast the almonds (I throw the nuts into a dry pan and toss until golden and set aside)

3. Use a mandolin to slice the fennel bulb, keep the spindly leaves and add them into the salad

4. Toss in the bean sprouts and mung beans


5. To make the dressing  add the fresh herbs into a food processor along with a grated garlic clove, juice of the lemon, salt and pepper, olive oil and mayo and blitz, taste and season accordingly

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6. Now add the nuts and dressing to the bowl, and give it a good old toss

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7. Serve immediately on its own, or as a side with a protein…not that you need it, this is amazingly delicious, crunch, crispy and feels so virtuous! That said, I think some shredded or sliced smoked chicken would take this to another level!

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[gmc_recipe 15665]

Don’t you love it when you create a happy accident in the kitchen that tastes good and everyone enjoys?
Do you love salad this time of year too?


  1. You need to try Beast & Bread in Wollongong, the most amazing salads. Go a protein plate!

  2. was just reading your earlier post then hey presto this one appeared!
    thanks beth for this salad I’ll be trying this one!
    and I was talking to my neighbour bev and she spent much time when she was growing up in the Bowral area! … she’s such a character and has great stories to tell!
    bit cosmic today hun!
    our large flock of black cockatoos are just going home for the evening! gorgeous!
    the world really is a glorious place! … love m:)X

  3. Yum! That looks delicious!
    And I, too, could eat salad for 2 out of 3 if someone made them for me!

  4. Lisa Mckenzie says


  5. Ooh this looks good. We are always on the prowl for a good looking salad, and this one looks delish. Thanks for sharing.

  6. I’m not a fan of cabbage but this sounds very tasty!

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