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Simple Asian Cabbage

| Members only, Side dishes

This Simple Asian Cabbage is one of those fast, nourishing sides that brings big flavour with very little effort. It’s a beautiful way to turn humble cabbage into something vibrant and satisfying, and it works alongside almost any protein or as part of a quick weeknight bowl. Health benefits Cabbage offers gentle, fibre-rich support for…

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Roasted Cheesy Cabbage (dairy-free)

| Make-ahead Meals, Vegetarian, Members only, Side dishes

This Roasted Cheesy Cabbage is a beautiful combination of flavours and a really simple side. I know that cabbage is a great vegetable for its fibre and neutral taste, so giving this underrated veggie a chance to shine was such fun! The result is a cheesy, veggie dish with a bit of crunchy almond crumb…

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Pork Belly with Nectarine Slaw

| Pork recipes, Members only

This crisp Pork Belly with Nectarine Slaw is a mouth watering meal that’s really very simple to make. I was always a bit scared of cooking roast pork…the pressure of ensuring a nice crisp crackle was too much;) But once I tried it, I realised it was actually so easy. I love the pork combined…

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Healthy Okonomiyaki (Savoury Pancake)

| Budget Friendly, Vegetarian, Breakfast, Savoury Snacks

I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki  and it very quickly became a firm family favourite.

I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!

Health benefits

This dish is rich in carbohydrates and fibre from the cabbage and wholemeal spelt flour, supporting digestive health. The eggs and broth provide protein, while the nori and pickled ginger offer additional minerals and probiotics, promoting gut health. Using extra virgin olive oil to cook it in adds healthy fats, making this a balanced meal. Instead of the traditional oyster sauce used on Okonomiyaki (which is high in sodium and sugar) I’ve made a healthier sauce with tamari (gluten-free soy sauce) and rice malt syrup.

Ingredients

The batter is made from broth, eggs, Worcestershire sauce, and wholemeal spelt flour, giving the pancake a savoury base. Finely shredded cabbage and spring onions are mixed in for crunch, texture and flavour. You can top the pancake with crispy bacon, toasted nori (or you could use bonito flakes too), pickled ginger, fresh coriander (cilantro), and drizzle it with a homemade sauce made from rice malt syrup and tamari.

How to make Healthy Okonomiyaki

Start by whisking together the broth, eggs, and Worcestershire sauce in a large bowl, then add the spelt flour and sea salt to form a batter. Mix in the cabbage and spring onions. Heat a little olive oil in a fry pan, then cook the pancake mixture in two batches, flipping when the edges golden brown. Serve with your choice of toppings, like crispy bacon, pickled ginger, and a drizzle of the sauce.

Serving suggestions and how to store

Top with your choice of ingredients, such as crispy bacon (or you could sub with pork belly), nori (seaweed), pickled ginger, and garnish with fresh coriander. This pancake is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.

Vary this to suit your dietary needs

For a gluten-free version, swap the spelt flour for a mix of rice and buckwheat flour or your favourite gluten-free blend. Vegetarian? Simply leave out the bacon and use vegetable broth. If you’re avoiding soy, use coconut aminos instead of tamari, and for an onion-free option, replace the spring onions with fennel. You can also make this egg-free by using a besan batter as a substitute.

Add-ons and extra options

  • Add fermented veggies like sauerkraut or kimchi for a probiotic boost.
  • For a heartier meal, serve with stir-fried vegetables or seafood on top of the pancake.
  • You can also switch up the mayonnaise by trying a drizzle of cashew cream instead of traditional kewpie mayonnaise.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.

Print Recipe
4.95 from 37 votes

Healthy Okonomiyaki (Savoury Pancake)

This Healthy Okonomiyaki is a savoury Japanese-inspired pancake made with wholesome ingredients like cabbage, wholemeal spelt flour, and broth. It’s a simple and nutritious dish that’s packed with flavour, and you can easily customise it with your favourite toppings and variations.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: Japanese
Servings: 2
Author: Georgia Harding

Ingredients

  • 125 ml stock or broth - vegetable or chicken (½ cup)
  • 3 egg/s
  • 1 tbsp Worcestershire sauce
  • 75 g wholemeal spelt or gluten-free flour (â…” cup)
  • ¼ tsp sea salt - or to taste
  • ½ small white cabbage - finely shredded (about 2 cups)
  • 4 spring onion/s - white part thinly sliced
  • 15 ml extra virgin olive oil - extra virgin (1 tbsp)

Sauce

  • 1 tbsp rice malt syrup
  • 1 tsp tamari

To serve

  • 2 rasher/s bacon - thinly sliced
  • 1 sheet/s toasted nori (sushi paper) - shredded
  • 4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
  • 4 tbsp whole egg mayonnaise - cashew cream
  • ½ bunch/s fresh coriander leaves - torn

Instructions

  • Make the sauce by mixing the rice malt and tamari together.
  • If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
  • In a mixing bowl, whisk together the broth, eggs and worcestershire.
  • Then whisk in the flour and sea salt to form a batter.
  • Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
  • Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
  • Cook for a few minutes until the edges have browned, flip and cook the other side.
  • Repeat with the other half of the batter.
  • Serve topped with some, or all of the extras and a drizzle of the sauce.

Notes

Gluten-free

Replace the spelt with a mix of rice and buckwheat flour or your favourite gluten-free blend. Replace the Worcestershire sauce with the tamari or a gluten-free Worcestershire.

Vegetarian

Obviously leave the bacon out and choose vegetable broth.

Onion-free

Replace the Spring onion with half a fennel bulb.

Soy-free

Replace the tamari with coconut aminos.

Add fermented veggies

If you don't add the ginger, consider adding sauerkraut or kim chi. The pickled flavour I think really lifts this dish. 

Bigger meal

Stir-fry vegetables and/or seafood and serve on top of the pancake. I often do this to fill up my 'always' hungry boys.

Egg-free

Replace the eggs/ flour with the besan batter in this recipe. 
 

I hope you love this simple, yet delicious combination of flavours. Please leave a comment and rate this recipe to help me to reach and support more families to become Well Nourished!

Red Cabbage Dukkah Slaw (or braise)

| Vegetarian, Salads, Side dishes

This Red Cabbage Dukkah Slaw (or braise) is a recipe I often turn to in the cooler months. I think it is the perfect accompaniment to the heavy stews, slow cooked casseroles and roasts that we often enjoy at this time of the year.

For those of you who have been following me for a while now, you’ll know that I believe that dietary variety is really important for maintaining good health. Eating lots of different foods not only keeps cooking and eating interesting, but it’s also essential to ensure that our nutritional requirements are met and also that our gut microbiome thrives (more on why variety is so important for gut health here).

Red cabbage is in season right now (so nutritionally at it’s peak) and it’s one vegetable that many people struggle knowing how to prepare it into a delicious dish. So in the name of expanding upon the variety of foods you eat in your household, here is a delicious, easy to make recipe that you can enjoy as a fresh slaw (I generally have a raw plant based component to every meal I eat) or you can braise the cabbage and enjoy it as a warm side.

Health benefits

Red cabbage is a powerhouse of micronutrients (vitamins and minerals) and protective antioxidants such as anthocyanins and indoles (studies indicate they are important to protect against various cancers).

The dukkah spices are wonderful warming antioxidants and also have anti inflammatory properties. The nuts and seeds add a little protein and good fats.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Ingredients

This dish features finely shredded red cabbage tossed with a zesty dressing made from lime juice, olive oil, and currants. It’s topped with crumbled feta, fresh parsley, and a sprinkle of dukkah to add a flavorful crunch.

How to make this Red Cabbage Dukkah Slaw (or braise)

To prepare this red cabbage slaw, combine currants, lime juice, olive oil, salt, and pepper in a small bowl and let the mixture rest for at least 10 minutes. Toss the shredded red cabbage with the dressing, then finish with crumbled feta, chopped parsley, and dukkah. For the braised version, sauté the shredded cabbage in olive oil over low to medium heat until softened, then mix with the dressing and garnish with the same toppings.

Serving suggestions and how to store

This slaw pairs well with grilled meats, fish, or falafel and can also be enjoyed on its own as a light, flavorful meal. Store any leftovers in an airtight container in the fridge for up to two days. The slaw version is best enjoyed fresh, while the braised version can be reheated and served warm.

Vary this Red Cabbage Dukkah Slaw (or braise) to suit

To make this Red Cabbage Dukkah Slaw (or braise) nut-free, use a nut-free dukkah or toasted sunflower seeds instead. For a fructose-friendly option, simply omit the currants. If you need it to be dairy-free or vegan, skip the feta or replace it with vegan cheese or savory cashew cream. To make it sesame-free, ensure your dukkah mix doesn’t contain sesame seeds by using a suitable store-bought version or preparing your own.

For more delicious, easy to make healthy sides and salad recipes, click HERE

This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or as a warm side.
Print Recipe
4.75 from 4 votes

Red Cabbage Dukkah Slaw (or braise)

This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or you can braise the cabbage & enjoy this as a warm side. It's two recipes in one!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 40 g currants - (¼ cup)
  • 1 lime/s - juice and zest
  • 60 ml extra virgin olive oil - extra virgin (¼ cup)
  • ¼ tsp sea salt
  • ground black pepper - to taste
  • ½ red cabbage - finely shredded
  • 40 g feta cheese - goat or cow feta, crumbled (¼ cup)
  • ¼ bunch/s fresh parsley leaves - roughly chopped
  • 2 tbsp dukkah - (recipe linked below or a good store bought dukkah)

Instructions

Slaw

  • Combine the currants, lime, olive oil and seasoning in a small bowl and allow to rest for 10 minutes (or longer).
  • Shred the red cabbage and then toss through the dressing.
  • Top with the feta, parsley and dukkah.

Braise

  • Combine the currants, lime and olive oil in a small bowl with a good pinch of sea salt and allow to rest for 10 minutes (or longer).
  • Shred the red cabbage.
  • Heat a drizzle of olive oil in a pan over a low to moderate heat. Add the cabbage and wilt it whilst stirring often. Try not to brown it, just heat it gently until it has softened (approx. 10 minutes).
  • Toss through the dressing.
  • Top with the feta, parsley and dukkah.
  • Enjoy warm.

Store

  • Store in an airtight container in the fridge.

Notes

My home made dukkah recipe HERE.

Nut-free

Make a nut-free dukkah or replace with toasted sunflower seeds.

Fructose friendly

Omit the currants.

Dairy-free and vegan

Omit the cheese (you can replace with a vegan cheese or the savoury version of my cashew cream).

Sesame-free

Ensure there are no sesame seeds in the dukkah mix (you may need to make your own, recipe here).

I hope you add this recipe to your repertoire. If you try it, I'd love for you to post a comment.

Polynesian Coleslaw

| Vegetarian, Salads

Polynesian Coleslaw is a delicious take on mayonnaise heavy traditional coleslaws, featuring shredded sugarloaf cabbage, red capsicum, and a rich, nutty dressing. With its mix of fresh ingredients and flavours, it’s a simple and easy side dish for any meal or gathering.

One of my long held nick-names is the ‘Salad Queen’ – I’ve always just loved experimenting with salads. I know a lot of people when planning a meal think in terms of how to turn meat into a meal and the salad or vegetables are secondary. This is why I wrote my ebook ‘Sides and Salads’ – to reverse peoples mindset and make the most important part of any meal (veggies) the hero. Click HERE to shop or find out more.

This Polynesian inspired coleslaw is stand alone tasty. It’s a perfect side for grilled or BBQ’d meats or just add boiled eggs to make it into super quick, tasty meal. Leftovers are also great the next day (we enjoy it wrapped up in rice paper rolls with chicken or tuna).

Health benefits

This coleslaw is packed with nutrients. Cabbage is a powerhouse of micronutrients (vitamins and minerals) and protective antioxidants such as anthocyanins and indoles (studies indicate they are important to protect against various cancers). Capsicum is a fabulous source of vitamin C and the essential fats in the dressing assist the absorption of fat soluble vitamins.

Ingredients

The star of this dish is the sugarloaf cabbage, paired with red capsicum, spring onions, fresh coriander, and toasted sesame seeds. The peanut butter-based dressing adds a creamy, tangy kick, making it irresistibly good.

How to make this easy Polynesian coleslaw

To make this easy coleslaw, start by shredding the cabbage finely and placing it in a large bowl. In a small bowl, whisk together the dressing ingredients, ensuring a smooth and well-combined mixture. Pour the coleslaw dressing over the cabbage and toss to coat evenly. Add the capsicum, spring onions, coriander leaves (cilantro), and optional chilli for extra heat. Finish with a sprinkle of toasted sesame seeds.

Serving suggestions and how to store

Serve this coleslaw fresh as a side dish with your choice of protein (grilled meats, seafood, or tofu). It pairs beautifully with tropical or Asian-inspired meals. Store leftovers in an airtight container in the fridge and consume within 2-3 days for the best texture and flavour.

Vary this Polynesian coleslaw to suit your dietary needs

For a peanut-free version, try using tahini and sunflower seed butter. Replace sesame seeds with chia seeds for a sesame-free option. Swap tamari (soy sauce) for coconut aminos to make it soy-free. If you’re avoiding onion and garlic, use finely diced fennel and grated ginger for a fragrant alternative. Sugarloaf cabbage can be substituted with white cabbage or wombok for a similar texture and taste.

For more easy to make, delicious and healthy salad recipes, click HERE.

This delicious, healthy Polynesian Coleslaw is easy to make and so much better than a traditional coleslaw. Sure to become a favourite.
Print Recipe
4.89 from 18 votes

Polynesian Coleslaw

This Polynesian inspired coleslaw is my families favourite way to enjoy cabbage. The dressing is simply delicious and it’s so quick and easy to prepare.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Servings: 4 sides
Author: Georgia Harding

Ingredients

  • ½ sugar loaf cabbage (large) finely shredded (see variations for alternative cabbage below)
  • 1 red capsicum/s (large) sliced
  • 3 spring onion/s -white part sliced
  • ¼ bunch/s fresh coriander leaves -leaves picked
  • 2 tbsp sesame seeds -toasted

Dressing

  • 3 tbsp peanut butter
  • 1 clove/s garlic -crushed
  • 2 tbsp rice wine vinegar (or ACV)
  • 2 tbsp tamari
  • 60 ml water (¼ cup)
  • chilli flakes -to taste (optional)

Instructions

  • Place the cabbage in a large salad bowl.
  • Mix all the ingredients for the dressing together until well combined and then toss through the cabbage.
  • Add the capsicum, spring onions, coriander leaves and optional chilli. Toss again and top with the sesame seeds to serve.

Store

  • Store in an airtight container in the fridge.

Notes

Peanut-free

I haven't recipe tested it but you could substitute the peanut butter for another nut butter or for nut-free, substitute with half tahini, half sunflower seed butter. 

Sesame-free

Replace the sesame seeds with chia seeds. 

Soy-free

Replace the tamari with coconut aminos.

Onion and garlic-free

Replace the spring onion with a small fennel bulb (finely diced). Replace the garlic with 1cm piece off ginger, finely grated. 

A note about sugarloaf cabbage

Sugarloaf cabbage is a sweet white cabbage (it's oval shaped like the leaf in the photo). If you can't source sugarloaf cabbage, you can substitute with white cabbage or Wombok (Chinese) cabbage.
 

I'd love to hear how you like this coleslaw. Post a comment and also remember to 'rate this recipe' (the star rating is a new feature that helps other readers decide what recipes to try). 

 

Cabbage, Pea and Mint Salad

| Vegetarian, Salads

I love this light and super tasty Cabbage, Pea and Mint Salad. With the warmer weather in full swing (at least, it is here in QLD), one of my favourite past-times is creating the ultimate salad. This week I picked a beautiful green cabbage and the last of my sugar snap peas from my veggie patch which has inspired this creation. It is perfect for BBQ’s and entertaining as it can be prepared ahead. It’s vegetarian, grain, gluten-free and low-fructose with a variation for vegan and dairy-free.

Health benefits

This salad is full of nutrition. Like it’s other cruciferous cousins, cabbage is a rich source of many micronutrients (vitamins and mineral) and fibre (3.5g per serve). It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties. It also yields about 4g protein per serve.

Ingredients

Using simple ingredients like fresh white cabbage, peas, mint leaves, and a lemony dressing, this salad comes together effortlessly. It’s gluten-free and easy to adapt for different dietary needs. I think it’s better than a traditional slaw.

How to make this cabbage pea salad

In a large bowl, combine finely shredded cabbage, peas, mint leaves, and thinly sliced radish. Mix up the dressing ingredients… lemon-infused extra-virgin olive oil, red wine vinegar, lemon juice, and sea salt in a jar, and toss it through the salad. Finish by sprinkling over the grated parmesan and serve immediately.

Serving suggestions and how to store

This cabbage salad is best served fresh but can be made ahead by preparing the veggies and adding the dressing and parmesan just before serving. Store any leftovers in an airtight container in the fridge for up to two days.

Vary this to suit your dietary needs

For a dairy-free or vegan version, swap the parmesan for a mix of ground macadamia nuts, nutritional yeast, and a pinch of salt. Don’t like radishes? Soak them in lemon juice to mellow out the flavour, or replace them with red capsicum for extra crunch. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For lots more sides and salad inspo, take a look at my hugely popular ebook ËœWell Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Cabbage, mint pea salad
Print Recipe
4.67 from 9 votes

Cabbage, Pea and Mint Salad

This fresh and crunchy cabbage, pea, and mint salad is a light yet delicious side dish perfect for summer. With the sweetness of peas, the zing of radish, and the aromatic freshness of mint, it’s a quick salad that pairs well with almost any meal.
Prep Time15 minutes
Total Time15 minutes
Servings: 4

Ingredients

  • ½ green cabbage (I used a sugarloaf) or ¼ of a large, finely shredded
  • 75 g fresh peas (½ cup) you can use frozen blanched quickly in hot water or finely sliced snow peas
  • ¼ bunch/s fresh mint leaves -picked off the stems
  • 4 radish/s -halved and sliced thinly
  • 50 g parmesan cheese (½ cup) finely grated

Dressing

  • 2 tbsp lemon-infused olive oil (or extra virgin oilve oil)
  • 1 tsp red wine vinegar (or raspberry vinegar is lovely too)
  • 1 tsp lemon juice
  • ¼ tsp sea salt

Instructions

  • In a large salad bowl combine the cabbage, peas, mint and radish.
  • Mix the ingredients for the dressing in a small bowl or shake in a jar.
  • Toss through the salad to coat it evenly.
  • Then mix through the parmesan and serve immediately.

Tip

  • To make ahead, combine the vegetables in a bowl and mix with the dressing and parmesan at the last minute.

Store

  • Store in an airtight container in the fridge.

Notes

Dairy-free and vegan

Replace the parmesan with ¼ cup  ground macadamia nuts mixed with a tablespoon of nutritional yeast and a good pinch of sea salt.

Don't like the radish?

If you or your kids are not a fan of radish, slice them and then soak in lemon juice and a little sea salt for 10 minutes before adding to the salad.  No heat and a divine citrus flavour is the result.

Extra veggies

I often also add red capsicum to this salad.

Note about Lemon oil

I like the Cobram Estate brand of lemon olive oil  in most supermarkets. Otherwise just use regular olive oil.
 
 

This is one of my personal faves. Let me know how you enjoy it, post a comment or rate this recipe below.Â