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Everybody Loves It! Red Cabbage Salad

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This raw red cabbage salad is one of my favorite recipes. I make this salad almost every week. I had never been a fan of cabbage (perhaps I overdosed on it as a Russian or German in a previous life), and had struggled to lovingly include it in my diet until I tasted this salad. I love simple, raw, shredded salads, and this would be amongst my favourites. The first time I ate a version of this raw red cabbage salad, it was made, and served to me, by a very proud 8 year old. That is how quick and easy it is. I was volunteering in my mum’s school kitchen.

What I love about this salad is the vibrant colors. The luscious purple of the raw cabbage and the fresh green herbs. This is the perfect balance for my aesthetic sensibility and my mild palate. I've always been partial to the simplicity of an olive oil and lemon juice dressing, and this is no exception. This blends so well with the red cabbage, which has so much more flavor than white cabbage. Not to mention, almost double the Vitamin C. It also contains powerful antioxidants, like all of its cruciferous counterparts.

Just a tip on how to pick the best cabbage: pick cabbage heads that are firm and dense with a rich vibrant color. These cabbages have the highest nutritional content. Try not to buy cabbages that have been halved or quartered, as they start to lose their nutritional density as soon as they are cut. The outer leaves should not be loose, should still be attached to the stem, and be free from bruising and discolouration. Just like all other vegetables, try to source organic local produce wherever possible.

For those of you looking for Body Ecology recipes, this salad is a winner! For those of you who are not vegan, this salad is delicious topped with some organic chopped eggs. Either way, this raw red cabbage salad is so tasty and refreshing on a Summer’s day and can literally be made in 5 minutes. It's always a hit with my friends and family. 

Raw Red Cabbage Salad

Everybody Loves It! Red Cabbage Salad

  • 1 head of red cabbage
  • 2 bunches of flat-leaf Italian parsley, chopped finely
  • 2 small bunches green onions (white and green parts), chopped finely 
  • 1/2 cup cold-pressed, extra-virgin olive oil, plus more to taste
  • 1/4 cup fresh lemon juice, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • cracked pepper to taste
  1. Cut your cabbage into pieces and place in batches in your food processor, and pulse quickly just a few times, until chopped roughly. Don't process too much or your cabbage will be like rice. 
  2. Toss the cabbage, parsley, and onions with olive oil and lemon, and season to taste. Tweak oil, lemon juice, and salt to taste. 

Serves 4 to 6

This is a very simple salad – which is what I love about it.  Jazz it up with some olives, chickpeas, or anything else that takes your fancy. 

Photo by Katy Townsend

Tip: the best way to store lemons

Lemons continue to respire and ripen after they have been harvested. The faster they respire the more carbon dioxide they produce, and the quicker they spoil. Store your lemons in the fridge to slow this down and they should keep for up to about ten days. Make sure you do not store them in plastic bags where they are on top of each other. When there is limited oxygen, the ethylene gas gets trapped, causing them to rot. Always bring them to room temperature to get the most juice out of them.

I made this salad and it was super easy and it was amazing!  Great recipe with any entree.


Thanks! So glad you enjoyed it.

this is a winner Tess, you’ve made it for me on a few occasions and although mine wasnt as good as yours, it’s still dead easy and feels instantly fabulous for your insides.


OH….I HIGHLY doubt that Bethy!
YOU are a better cook than me!!!!
But thankyou!
We have enjoyed this salad many times together. LOVE you xxxxx

This salad is just delicious. I agree with Beth. Mine never comes out as good as yours. I think I need to add a bit more lemon juice and salt. But it is still good nevertheless.


Oh Ann… are so sweet.
This one is the group favourite isn’t it.
SOOOO easy too :)

This salad is almost as good as your superslaw. A real winner.


Thanks Dad!
I know the superslaw is your favourite.
But it is good to mix it up a bit :)
Love you xxxx

So good. So easy, my kind of salad. Thanks for posting it Tess


Yep! So good and so easy is the name of the game with this salad! So glad you enjoyed it!

This was another great recipe that was tagged on  When I went to the refrigerator my parsley had become cilantro and I did zest the lemon and add that to the mix.  This is an excellent recipe that has a clean fresh taste.  Thank you Blender Girl.


Thanks again Paula!
LOVE the addition of the lemon zest!

How much more refreshing flavor can you get into your mouth?  Not much!  This recipe tastes like spring bursting from your little piggie trough onto your ever salivating tongue!  Triple oink!


LOL! I love it!
Thanks Lorai! I LOVE LOVE LOVE this salad too.
SO easy and SOOOOOOO yummy in my piggy tummy :)

I adore this salad.  It has become a staple in our family and we make it just about every other weak. 

Sometimes we add 1 Tbs sesame oil and a Tbsp of agave nectar to the mix and sometimes we fuse it with taboule and add bulgar.

Always add chickpeas, always delicious!


Hey Suz!
Glad you are all enjoying this salad.
I make this every week too.
Cabbage is SO good for you and this salad is the BEST way to eat it!
Great minds think alike! I also enjoy it with tabouli! LOVE chickpeas in this salad too!
Thankyou so much for taking the time to share your blend!

Yummy salad.  So simple and clean tasting.  A definite winner!


Thanks Cathy. I love this simple salad too! Thanks for taking the time to share your experience.

...roll the lemon (putting little pressure with your hand on it while rolling on the counter), for even more juice..


Yes! Great tip. I do that too. Thanks

Made this tonight!  It was delicious - we added in some cilantro and pineapple - so good!


Yum! Love your blend. Thanks for sharing.

Delicious flavor, but I had to make the recipe in batches. My food processor is too small to process all the ingredients at once without turning the cabbage into babyfood. However, once I figured that out, it was a snap and it really does taste great!


Yes, you do need to process the cabbage in batches. I will add that to the recipe instructions now to make it clearer. Glad you enjoyed it. Thanks for your valuable feedback.

Wow..wasnt aware of the high Vit C properties in the red cabbage. Its a Greek fave of ours and works well with added crunchy white bean sprouts & julienne carrots..and add a tbspn or 2 of greek yogurt or jap kewpie mayo to the olive lemon dressing for a heightened punch!  Mmmmmm


Yum! Love your blend Sabby. Thanks for sharing.

I just made that salad and it was super yummy yet so simple and quick to make! Love it :D


Yay! Yes, I just love this salad. It is a staple in our house. I can’t stop eating it. It’s so healthy, too. Glad you enjoyed it.

My husband loves to make this salad.  Since he retired he loves to make healthy dishes for us to enjoy.  The colours alone would be good incentive to make it but the taste is fresh and crunchy.  Great recipe!


Oh, I LOVE that. Yes, it is a gorgeous colour! I am so pleased you are enjoying it.

Are the green onions the same as shallots here in Australia? I’m keen to make this for Australia Day tomorrow! And has anyone used a thermomix to make it? Would i need to do it in batches? (Im new to thermomix) Thanks!


So exciting you have a Thermomix. They are so amazing. Green onions are also known as scallions. But, shallots are different.

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