Red Cabbage Detox Salad

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Processor
    Processor

This red cabbage salad is one of my favorite recipes. I make a batch of this almost every week, and it never gets old. I'd never been a fan of cabbage and had struggled to lovingly include it in my diet until I tasted this salad.

The first time I ate a version of this salad, it was made, and served to me by a very proud 8 year old when I was volunteering at my mum's school kitchen. That's how quick and easy it is!

The vibrant purple of the cabbage mixed with the lush green parsley and onions is a feast for the eyes, and the zesty lemon flavor is a winner.

Pick a whole cabbage that is firm and dense with a rich vibrant color. These cabbages have the highest nutrient profile. Don't buy cabbages that have been halved or quartered, as they have been exposed to oxidation and nutrient degradation.

Serve this salad with a clean piece of protein of your choice. I enjoy it with seared tofu or tempeh, a sliced avocado, or a handful of raw sliced almonds, hemp seeds, and sesame seeds.

Any way you serve it, this salad is a winner.

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Red Cabbage Detox Salad

Red Cabbage Detox Salad

Serves 6 to 820 MINS
  • 1 medium head red cabbage
  • 2 bunches flat-leaf parsley, finely chopped
  • 2 small bunches green onions (white and green parts), finely chopped
  • 1/2 cup (120ml) extra-virgin olive oil, plus more to taste
  • 1/4 cup (60ml) fresh lemon juice, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  1. Cut your cabbage into pieces, and place in batches in your food processor fitted with the s blade or course shredding disc, 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 green onions with the olive oil, lemon juice, salt, and pepper. Tweak oil, lemon juice, salt, and pepper to taste.

Photo by Trent Lanz; styling by Alicia Buszczak

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