Vocal Voices

I bought a white cabbage a couple of weeks ago and shredded it along with some carrots and mixed in some dried chillies.

I used some as a side dish with some spicy veggie bean burgers.

I put the rest in a Tupperware dish in the fridge..but it didn't last 5 minutes.
The lads scoffed it.

My question is...if I make a huge serving and put it sealed in the fridge how long will it stay fresh?

Any ideas?

Ta.

Not long. Once it is shredded it starts to wilt fairly quickly. I have tried putting it in a veg-saver bag but it doesn't last that much longer.

On the other hand a whole cabbage, shredded as you go, lasts for ages, esp in the veg-saver bag.

Hmm. Was it plain or in a dressing? Our homemade coleslaw-type things would be fine on the third day, but then it's normal for the cabbage etc to go a bit softer.
Plain shredded, I'd say a couple of days would be ok, but then the carrot might give out moisture which would wilt it faster, so bigger shreds would be better than small grates iyswim. Supermarkets sell it as an undressed mix so it should be ok for 2 or 3 days really, maybe even longer.
Actually I think maybe tupperware would be better than a bag too.
Why not try saving just a small amount and tell them it's an experiment so they're not allowed to touch it?!

Di, the bags are not ordinary plastic bags, they are made in order to preserve vegetables by absorbing the gases they give off, which would normally promote them wilting etc. Well that's what the blurb says.

They actually do work, esp with vegetable with high water content such as cucumbers and celery.

I know I have them too But I do find if you don't look at something for a couple of days there is an awful lot of wet inside the bag.
And I don't know if they have them in Spain...

Both the cabbage and carrot were shredded using my V-slicer.

I was concerned if I grated the carrot it would be 'wet' but shredded (like really skinny juliennes) and mixed with the cabbage it was 'dry'...ifswim.

I've just bought another cabbage and loads of carrots from the market so will make a huge batch later but it probably won't hang round long anyway..not with my gannets.

I also bought a HUGE bag of spinach..50 cents. And a cauliflower and I'm going to make soup with these.

Yes that's what I meant too Ally, long shreds, they do stay much drier
Love love love spinach, raw, cooked, sometimes both at the same meal
I'll look out the dressing recipe we had last week, it was particularly moreish (no mayo). I think shredding a load then mixing any dressing as you want it is probably best.

I'm only here because it's not all bright and sunny, the intention was to go out early but as it is I'll shift my butt now, off to Morrisons for some of their nice homemade steakburgers, on half-price offer. Don't think we've had any red meat this week, I just fancy sinking my teeth into a meagaburger

I made my own recipe like this with shreds of carrot too and mixed it all up with low fat creme fraiche.

It was a great filler-up when doing the 5:2 diet.

Just looked up the dressing, it was a little oil plus water, lemon, chilli and mint, plus salt & pepper

I shred anything, peppers, courgette, fennel, celeriac, red cabbage, radishes - although bits like pepper and courgette would definitely make it too wet to keep.
Good idea for the 5:2, I don't usually buy low-fat but could probably use just a little ordinary creme fraiche plus water, and mustard or something for a bit more flavour

TBH I don't see the point in having anything other than the dressings ready in advance as they will keep for yonks. Shredding just right the amount of veg needed as you go along ain't that time consuming.