Crunchy leaf salad recipe

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  • Healthy
  • Low-fat
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 15 min

Nutrition per portion

Calories 170 kCal 9%
Fat 13g 19%
  -  Saturates 3g 15%
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  • Crunch leaf salad is a great way to get loads of winter veg in your diet – it’s a quick and simple salad that’s good for you too. The added pear slices bring a nice refreshing crunch and a bit of sweetness too which is counter-balanced by the peppery radish. Toasted hazelnuts add a bit of texture too and you can easily make this recipe with your Christmas veg leftovers as there are always plenty of Brussels sprouts from the previous day.


    • ½ a pointed spring cabbage or sweetheart cabbage, weighing about 150g (5oz) when core is removed
    • 1 small head of fennel, core removed
    • 4-6 radishes, trimmed
    • 1 red-skinned pear, quartered and cored
    • 6 raw Brussels sprouts, trimmed
    • 3 tbsp oil and vinegar salad dressing
    • 2 tbsp chopped, toasted hazelnuts
    • About 30g (1oz) Parmesan cheese, shaved


    • Thinly slice the cabbage, fennel, radishes and pear. Pull the leaves apart on the sprouts. Add them all to a large bowl, and carefully mix in the salad dressing.

    • Serve sprinkled with hazelnuts and Parmesan.

    Top tip for making Crunchy leaf salad

    Use apple or blue cheesein this salad, and yourfavourite salad dressing.

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