This Crunchy Munchy Sprouts Salad in Cabbage Cups recipe is beautifully designed sprout salad served inside stunning, dark purple cabbage leaves that represent cup-like shapes. The sprout salad compromises of blanched, moong sprouts tossed with salt, pepper and lemon juice, finely chopped green chilis, capsicum, tomatoes, cucumber and carrots and garnished with cilantro, one of my personal favorite herbs!
To make Crunchy Munchy Sprouts Salad in Cabbage Cups, you will need the following ingredients:
Gently separate the leaves from 1 small red cabbage without tearing, to create the “cabbage cups” for serving.
Using a sharp, serrated blade scissors, cut the leaves into round shapes to form the “cabbage cups” for serving. Trim off the thin slice right in the center of the leaves over the vein to give the cabbage a flatter base.
Fill a large bowl with cold water and lots of ice.
Dip the leaves into the ice cold water and refrigerate for about 15-20 minutes until hardened and slightly more crisp. When ready to use the cabbage leaves, use a kitchen towel to pat them dry.
In a mixing bowl, toss 1 finely chopped green chili, 1 finely chopped capsicum, 1 finely chopped tomato, 1 finely chopped cucumber and 1 finely chopped carrot. Season with salt, pepper and lemon juice to taste.
Carefully portion spoonfuls into each cabbage cup to serve.
Let us know when you’ve tried our Crunchy Munchy Sprouts Salad in Cabbage Cups recipe and share with us how yours turned out! Take some pics and tag us online at #cookmerecipes!
No plastic cups, no plates to wash, just eat it right out of a cabbage cup, I love it :)
Added some tomatos to the cabbage cup then used salad dressing, crunchy and delicious.
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