This raw red cabbage salad is one of my favourite 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 colours. 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 flavour 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 colour. 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.