Coming up with salad ideas – Leaf, Veg & Pickle.


When eating Low GI Low Carb – it is a constant battle to keep the salads interesting.  Eventually the groan of “not that again…” will be heard but with this simple idea you can make a huge variety using the same base method.  I call this Leaf, Veg & Pickle.  The idea is to use a variety of seasonal leaves, add thinly sliced vegetable (this can even be cooked and still warm) and a quick pickle for zing.  This pickle only needs to pickle for a minimum of 30 minutes not weeks like a traditional one.  Make a batch of the pickling liquid and keep in the pantry – the flavours will mature and will have more depth with age.

Leaves – Rocket – Arugula, Radicchio, Lettuces of all kinds, Endive, Baby Kale, Baby Spinach what ever is in season where you live.

Vegetable – Fennel, Cucumber, Carrot (raw for Low GI), Beet (Beetroot again raw for Low GI), Mung Bean Sprouts, Zucchini, Brussel Sprouts and/or Broccoli (roasted and added whilst still warm)

Pickle – Onions of all kinds, Fennel, Beet (beetroot), Carrot, Brussel Sprouts, Cauliflower, Zucchini

My pickling liquid:


Pickling Liquid

This is for quick pickling only 30 minutes ahead not days or weeks. Use over any finely sliced vegetable for sing and pep. Although this has loads of sugar, you don’t actually consume much of the liquid.
Course Extras, Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 20
Calories 22kcal


  • 100 g Sugar Brown
  • 100 g Vinegar
  • 1 tsp Coriander seeds
  • 1 tsp Fennel Seeds
  • 1 tsp pepper Whole corns
  • 1 Star Anise Whole


  • Dissolve sugar in vinegar over low heat. Once dissolved add spices and seeds. Remove from heat. Once cool store in a glass bottle. I used an empty vinegar bottle. Will keep for weeks - the flavour improves with age.
  • Try pickling red onion, fennel, cauliflower and broccoli. Any vegetables as long as it is finely sliced. Leave the vegetables in the liquid for a minimum of 30 minutes.