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Light and easy to make. I love serving cabbage salads because it complements meals so well. If you’re a fan of meal prep, you’ll enjoy how delicious the cabbage tastes after soaking in dressing in the fridge for a few days. Perfect for when you’re eating because you’re bored. Or you need the motivation to add more fruits and vegetables to your diet. In summary, friends: it is a healthy dish that sets you up to feel your best.
I’ll admit it wasn’t my first snack choice when isolation began. Yes, you read that’s right. But I’m learning to modify eating habits. And in doing so, I’ve tapped into my crisper a lot lately. I love this salad with a pretty nutty kick. So I like to add a mix of almonds, peanuts and sesame seed on top, this also boosts the protein content.
From meats to carbs, this cabbage salad serves as a low-calorie side to any dish. There are several varieties of cabbage including white, purple, red and green with either wrinkled or smooth leaves.
Why cabbage, you ask? Cabbage is very beneficial to our digestive system and has properties that prevent and fight cancer. And unlike lettuce, cabbage doesn’t get soggy while soaking in dressing. Instead, it gets tastier each passing day. If you have time, ‘massage’ your cabbage before chopping. Not only does this improve the texture, but it also softens cabbage cells making it more appealing. All the more reason there is never anything left in the bowl!
For meal prepping, I’d recommend you add the dressing to the cabbage, carrots, and orange/pineapples and store. Then, store cut lettuce and other top options in separate containers. I usually have simple cabbage salads as snacks between meals. The addition of rice or quinoa quickly transforms it into a main course meal.
It’s a little pick-me-up whenever you need a quick, yet balanced meal. So, if you choose. Skip the rice altogether, enjoy in your burger or have it like you would fries. To keep the recipe entirely vegan, serve raw or with a splash of honey or lemon juice for the dressing.
Cabbage salad is amazing raw, with honey or drizzled in the dressing below. Use this recipe as a guide. You’re encouraged to add different fruits and vegetables and serving portions. Go ahead, try it, and share your thoughts in the comments.
Quirky and Healthy Cabbage Salad
- 6 cups thinly sliced cabbage (roughly ½ a cabbage head)
- 2 cups shredded carrot
- 2 cups thinly sliced lettuce
- 1 apple chopped
- 2 small tomatoes
- 1 cup pineapple or mandarin oranges chopped
- ½ cup mixed nuts
- 1 teaspoon sesame seeds
- 2 tablespoons lemon juice or vinegar
- 1 teaspoon extra virgin olive oil
- 2 teaspoons raw honey
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper or sriracha/chili sauce
- Wash and chop the vegetables
- Add the dressing ingredients to a jar, shake well.
- Add cabbage, pineapple, and carrots to a bowl or storage container. In a separate bowl add lettuce, tomatoes, and apple.
- Pour ½ the dressing over the cabbage mixture. Place in the fridge or serve immediately.
- When serving, combine the cabbage mixture with the lettuce and apples, and top with nuts and sesame seeds.
- If desired, add more dressing or serve honey on the side.