Red cabbage is great for gut health; you can even buy or make your own fermented cabbage for additional digestive support. The insoluble fiber found in red cabbage promotes regularity and relieves symptoms of some gastrointestinal conditions. This red cabbage salad is perfect for a quick summer meal or add some protein for something heartier.
Red cabbage is rich in minerals
The red hue that makes red cabbage so vibrant in color actually comes from a plant-based chemical called flavonoids, which are the result of sulfur-based compounds. This not only provides the cabbage with a beautiful color but it also is where all of the fiber and essential vitamins and minerals come from.
Did you know that 1 cup of red cabbage has 56% of the daily recommended intake of vitamin C? Citrus fruit aren’t the only foods to eat that are rich in vitamin C. It’s important to include this essential vitamin in your diet to strengthen your immune system and prevent getting sick. Your body also needs vitamin C to make collagen, which supports your connective tissue, hair, skin, and nails. Collagen also helps your body heal from any scars or wounds.
Tahini for healthy fats
One thing we love about this cabbage salad is the nice crunchy texture. It also marinates beautifully in whatever dressing you prepare for it and actually tastes better the next day. We love a creamy tahini dressing for good fats and protein. The tahini with the coconut nectar, lemon juice, and apple cider vinegar, gives this salad the perfect balance of sweet and sour with a hint of creaminess.
We try to incorporate all the colors of the rainbow in our meals whenever possible, and this recipe does just that. The mixture of red, orange, and green will have your eyes wanting more until you taste it, then your body will be craving more as well. You can also swap out the parsley for mint or basil for another delicious flavor. We hope you enjoy this refreshing, simple, and crunchy salad!
Makes about 5 servings
2 cups red cabbage (thinly sliced)
2 cups shredded carrots
2 cups shredded cucumber (deseeded)
1 cup parsley
¼ cup and 2 Tablespoons roasted unsalted pumpkin seeds
¼ cup and 2 Tablespoons unsalted sunflower seeds
Lemon Tahini Parsley Dressing:
Juice of 1 ½ lemons
3 Tablespoons apple cider vinegar
4 Tablespoons tahini
3 Tablespoons coconut nectar
¼ cup avocado oil
1 small garlic clove
¼ cup fresh parsley
Salt and pepper to taste
Slice the red cabbage very thin lengthwise and then cut these thin slices again in half.
Using a julienne or grater shred the peeled carrots and deseeded cucumber and finely chop the parsley. Mix together the red cabbage, carrots, cucumber, parsley, and pumpkin and sunflower seeds together in a bowl.
To make the dressing for the cabbage salad, place all of the dressing ingredients into your food processor and blend until smooth. You might need to add more coconut nectar, tahini, or avocado oil according to taste.
Once your dressing is made, mix all of it into the cabbage salad bowl and garnish with fresh parsley leaves. Enjoy!
Recipe and photos by Dorit Jaffe
If you like this recipe, you might also like A Magical Kale Salad That Will Leave You Full and Satisfied