This healthy red cabbage salad is super crunchy and delicious; it makes a great light side dish.
It’s such a simple dish but each mouthful brings all our senses together. I love the combination of textures and vibrant colours: the walnuts bring extra good fats and complement the cabbage and apple flavours; the acidity of the orange and lemon sauce pairs with the honey’s sweetness.
Despite purple cabbage being low in calories, it contains an impressive amount of phytochemicals, antioxidants, nutrients, vitamins, and minerals – just to name a few:
✔️ It’s especially rich in vitamin C, which has many different properties such as anti-ageing, antiviral and antibacterial; and Vitamin-K, essential in maintaining bone health.
✔️ The rich red colour of red cabbage reflects its concentration of anthocyanin polyphenols, bringing further unique antioxidant and anti-inflammatory properties.
✔️ This cruciferous veggie is also a good sulforaphane source, which has heart health benefits and cancer-fighting properties.
This cabbage recipe is super easy to prepare and it is even more versatile, it goes well with so many different mains – meat, fish and vegetarian options. Trust me, I tried them all. You can even transform it into a main meal if you add some protein (such as boiled eggs or legumes (chickpeas/hummus, beans, etc) and a slice of whole seed bread.
I will stop here and go straight to the recipe, as you can see I could talk about red cabbage the whole day.
Just want to finish by saying that I added a fermented sauce to bring extra goodness to the recipe, not only for its flavours and nutrients but also for the beneficial bacteria we get through the fermentation. If you never tried a fermented sauce you should definitely do so, it’s super tasty.
Share this recipe with others who might enjoy this easy & healthy side dish.
Red Cabbage Salad with Fermented Orange Vinaigrette
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegan
Description
A super crunchy and nutritious salad rich in zesty flavours.
Ingredients
F͟o͟r͟ t͟h͟e͟ s͟a͟l͟a͟d͟
- 1 red cabbage, finely sliced in the mandoline
- 1 apple, cubbed
- 1/3 cup walnuts, lightly toasted
- herbs to taste (I like parsley and coriander)
- salt and pepper to taste
F͟o͟r͟ t͟h͟e͟ O͟r͟a͟n͟g͟e͟ V͟i͟n͟a͟i͟g͟r͟e͟t͟t͟e͟ F͟e͟r͟m͟e͟n͟t͟e͟d͟ S͟a͟u͟c͟e͟
- 2 tbs raw apple cider vinegar
- 2 tbs extra virgin olive oil (cold-pressed preferably)
- 2 tbs fermented sauce (Eaten Alive lemon hot sauce)*
- 1 orange, juice and zest (zest is so rich in polyphenols but only use it if orange is unwaxed)
- 1 tbs honey
Instructions
Simply prepare all salad ingredients and combine it well with the sauce. I like to let the salad soaking the sauce flavours for 10/15minutes before serving.
- Prep Time: 15
- Cook Time: 15
- Category: Side
Keywords: cabbage, gluten-free, vegan, vegetarian, salad
Beets ‘pizza’ crust
Leave a Reply