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. 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.
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.
Notes
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.