Get plenty of your winter veg by making this quick and simple salad. The added pear slices bring a nice refreshing crunch
Serves: 4
Prep time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 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


    1. 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.
    1. Serve sprinkled with hazelnuts and Parmesan.

Nutritional information per portion

fat 13.0g saturates 3.0g calories 170(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.