Raw Vegan Red Cabbage Salad18
Piggies, if you are after amazing red cabbage recipes this is your lucky day. This raw red cabbage salad is one of my favourite vegan recipes. I would 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 raw red cabbage salad. I am now a fan of any red cabbage recipes! 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. To read more about my adventures volunteering in my mum's organic kitchen and garden, read my events blog.
This simple vegan salad is one of my all-time favourite raw recipes. What I love about this raw red cabbage 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 have 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 following The Body Ecology Diet and looking for killer body ecology recipes or allergy free recipes this raw red cabbage salad is a winner! It is gluten free, dairy free, egg free, nut free and soy free. For those of you who are not strictly raw or vegan, this cabbage salad recipe tastes delicious when it is 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. YUMMO!
Raw Vegan Red Cabbage Salad
- ½ head of organic red cabbage
- 2 bunches of flat leaf Italian parsley
- Juice of 2 lemons, or more to taste
- About ½ cup extra virgin cold pressed olive oil, or more to taste
- 8 spring (green) onions
- cracked pepper and Celtic sea salt or Himalayan salt to taste
- Put cabbage, parsley, and onions into the food processor, and pulse quickly just a few times, until chopped roughly.
- Toss with olive oil and lemon, and season to taste. It is that easy. I have put the quantities as a rough guide – I probably use a LOT more olive oil and lemon juice. You might like less.
- This is a very basic salad – which is what I love about it. But feel free to experiment, and jazz it up with some olives or garbanzo beans – just for a couple of ideas that have worked well for me.
Piggy Cooking Tips
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.