Yields: about 5 cups Prep Time: 10 minutes Total Time: 10 minutes*
Loaded with plant power nutrients, this salad is a great source of vitamin C, potassium, fiber and skin beautifying sulfur. A little sweetness counters the tangy flavor of the apple cider vinegar, making it a salad to satisfy even the young ones!
1/2 medium – large cabbage, shredded (about 4 1/2 cups)
1 medium carrot, shredded or grated (about 1/2 cup)
3 bunches of green onions (scallions), finely chopped (about 1/2 cup)
3 tablespoons raw apple cider vinegar
1/2 tablespoon toasted sesame seed oil
1 tablespoon olive oil
1 1/2 tablespoons quality raw honey
1/2 teaspoon salt
2 tablespoons sesame seeds (optional)
1. Whisk together apple cider vinegar, rice vinegar, toasted sesame seed oil, olive oil, honey, diced green onions (scallions), sesame seeds and salt in a large bowl and set aside.
2. Using a knife, finely chop cabbage into bite size shreds. Add to bowl with wet ingredients.
3. Add grated carrots. (I use a vegetable peeler and cut up the shreds made from the peeler). Mix all ingredients together well.
4. *Salad can be served immediately, yet cabbage will soften and flavors will blend if left to marinate for at least 30 minutes.
Believe it or not, this is a favorite salad among my picky eater. No kidding. She loves tangy tastes and even cabbage!
I love this salad because it’s not only crunchy and refreshing, but it has just the right amount of sweet and savory flavors. Honey gives this salad a dressing that is free of refined sugars.
Although I mentioned this above, cabbage has so many amazing health properties. For one, it is known for its anti-cancer compounds. Second, it is high in vitamins and fiber. Third (and kind of a bonus in my mind), is the sulfur in cabbage is really beneficial for the skin, contributing to a clear a vibrant complexion.
I do prefer to let the salad sit a bit, as the flavors really soak into the cabbage. At times, I’ve even added more cabbage to soak up the dressing. For my kids and for company, I let the dressing shine through and keep the ratios as stated in the recipe above.
A great salad for a family get together, or even a pot luck, it is allergen free. It’s vegetarian, gluten free, nut free and can be vegan if the honey is swapped out with cane sugar or another preferred sweetener.
This salad is best within the first 24 hours, but can last a few days in the refrigerator.
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Looking for other healthy sides and salads?
Lemon Garlic Roasted Cabbage
Summer Garden Millet Salad
Simple Baked Spaghetti Squash