If you are looking for a heathy burst of colors in your menu, this red cabbage salad is right there! Raw and deliciously crunchy, it makes a great lunch on its own or can be served as a side to a sandwich or another meal.
This raw cabbage salad is made of red cabbage, yellow beets, orange carrots, slivered almonds and plenty of seeds with a simple lime-olive oil dressing. I made a big batch of it in the evening and served a little as a dinner side and the rest was lunch. It is easy to store the chopped vegetables and keep the dressing separate, to be added a little before eating.
Last couple of months when I was traveling, what I missed most in food was eating salads as I generally avoid raw food in travel. But now that I am back home, salads are back on the food menu. I prefer a light raw salad lunch as it keeps me fresh and energized throughout the day. After a cooked lunch, I always feel like I need a little longer break before getting back to work and definitely a cup of coffee soon after. But salads are easier to digest and not cause any sluggishness.
Green Cabbage or Red Cabbage?
The most commonly eaten variety of cabbage in India is the green cabbage which we lightly sauté with spices into a vegetable fry. But recently, red cabbage (or purple cabbage) is also increasingly available in stores and at local vegetable vendors. Once I was asking my local grocery lady about where she gets it from? She told me a small farmer just outside of Udaipur grows these speciality vegetables on an organic farm. So they are as local as they can get!
Both green and red cabbages can be eaten raw, but personally I find red cabbage better for salads and green cabbage better for sautéing.
Red Cabbage is healthier than Green Cabbage!
I love raw purple cabbage (I wonder why it is called red because it is definitely a purple color to me! But well what’s in a name :-)). Deep red or purple, it adds a wonderful color and it’s got a nice juicy crunch.
- The color also means that the red cabbage is rich in polyphenols that have unique anti-oxidants and anti-inflammatory properties.
- Red cabbage also has more Vitamin C than regular Green Cabbage.
- Cabbage belongs to the cruciferous family of vegetables that also have cancer-fighting properties.
How to cut cabbage for salad
I wish I took a few pictures to show it. But hopefully words will do the justice. To slice a cabbage for salad for slaw:
- Remove the outermost leaf (and any other limp leaves) of the cabbage, wash, and dry with a kitchen towel.
- Cut it into half. Lay each half on the cutting board with the flat surface down.
- Make one cut in the center along the length of the cabbage. Then carefully holding the cabbage half with one hand, thinly slice along the width till you reach the end of the cabbage.
- Discard the bottom stump. Repeat with the other half.
What Salad vegetables can be added to Cabbage Salad
Red cabbage goes with all kinds of salad vegetables. I’ve used carrot and yellow beats here to create a medley of colors. Use any seasonal vegetables like cucumbers, salad greens, bell peppers, and zucchini. Even fruits like oranges, apples, and pears will be a good addition.
Red Cabbage Salad
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 medium Red cabbage ~600g / 8 cups when sliced
- 2 Carrots
- 1 Yellow beetroot
- 10 Almonds sliced
- 1 tbsp Pumpkin seeds
- 5-6 sprigs fresh coriander leaves
- 1 tbsp Olive oil
- Juice of ½ lime
- Salt to taste
- Black pepper to taste
- Slice red cabbage into thick chunky slices
- Peel and julienne/slice carrots and beetroot.
- Finely chop the coriander leaves (along with the soft stems)
- In a big bowl, mix together the sliced cabbage, carrots, beetroot, almond, pumpkin seeds, and fresh coriander.
- In a small jar, add olive oil, ice juice, salt and pepper. Whisk until combined or close the jar and shake well to combine.
- Toss the salad with the dressing and serve immediately or keep in the refrigerator.
- Nutritional Information is for 1 of 4 servings
- Use different seasonal vegetables and fruits such as apples, pears, and oranges for different flavor variations.
- To store cut cabbage:
Store sliced cabbage in an air-tight container in the refrigerator for a day. When making the salad for next day, keep the dressing separate and mix only 5-10 mins before eating.
If you didn’t use the entire cabbage head, cover the leftover cabbage head with plastic wrap and refrigerate. Use within a couple of days.
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