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.