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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Shredded Cabbage, Pickled Currant, Walnut & Parmesan Salad

This salad is a popular one amongst my family. It’s also made with things that are mostly existing in our fridge and pantry so it’s easy to whip up unexpectedly. 

Cabbage keeps for a ridiculous amount of time in the fridge, especially if it’s whole. Green cabbage, white cabbage, red cabbage will all work here.

The real kicker in this salad is the pickled currants. If you don’t have them in your fridge, you should make some. But you can also just sit a handful of currents in a small bowl of white wine vinegar or apple cider vinegar while you prep the rest of the salad.  


1/4 of a green cabbage
A good knob of a nice bitey parmesan
A large handful of whole walnuts
About 1/4 cup of pickled currants
2 tbsp Red wine vinegar
2 tbsp olive oil
Pinch of salt


First step, if you don’t have pickled currants, grab a handful of dried currants and sit them in a bowl of white wine vinegar or apple cider vinegar, add a little bit of salt.

Pop your oven on 180 C and lay out your walnuts on a sheet tray and bake until nicely toasted. About 8-10 minutes.

Alright! Grab your mandoline out and set to the thinnest setting, alternatively you can use a peeler for this. Shred all of your cabbage and pop in a large bowl.

Add olive oil, red wine vinegar and a pinch of salt and toss around. Add your walnuts.

Using a vegetable peeler, peel off a generous amount of parmesan shavings and add to the bowl.

Now using a slotted spoon, add your currants, a little of their juice is fine but you don’t need much. 

Toss everything around and pop on a plate or a bowl. I normally add extra cheese at this point too because you can never have enough.