Vegan Red Cabbage Salad | Healthy and Delicious Recipe
Welcome, my fellow foodies, to a delectable delight that is sure to tantalize your taste buds and leave you feeling nourished from the inside out. This raw vegan red cabbage salad recipe is the ultimate dish for those who crave bold and fresh flavors, while enjoying the benefits of whole, plant-based ingredients.
Have you been looking for an anti-inflammatory salad to boost your health? Look no further! Red cabbage is packed with antioxidants, fiber, and vitamins – all elements important for maintaining a healthy and balanced lifestyle. And this recipe doesn’t just pack a nutritional punch. It is a vibrant feast for both the eyes and the palate—all without compromising on taste or texture.
Traditionally enjoyed as a favorite of coleslaw lovers everywhere (including myself!), this red cabbage salad is perfect anytime. Whether you’re looking for a crunchy side dish to complement your meal or a light lunch on a hot summer day, this salad has got it all!
So let’s grab our forks and dive into the world of raw veganism! Let’s create something beautiful out of simple yet sophisticated ingredients. Trust me, your taste buds will thank you for it!
Why You’ll Love This Recipe
Are you in search of a healthy and mouth-watering salad recipe that doesn’t compromise on taste? Look no further! This Raw Vegan Red Cabbage Salad Recipe is just what you need.
One of my favorite things about this salad is that it’s raw – consuming raw food has been linked to numerous health benefits, from boosting your immune system to improving digestion. And that’s not all – this salad also contains ingredients that are known for their anti-inflammatory properties, such as red cabbage and apple cider vinegar. By indulging in this delicious dish, you can enjoy both flavor and health benefits – making it the perfect addition to your diet.
But what sets this red cabbage salad apart from others is the combination of sweet and sour flavors, giving it a unique taste that will tantalize your taste buds. The sweetness comes from the carrots and flat-leaf Italian parsley, while the sourness comes from the apple cider vinegar and lemon juice used in the dressing. The crunchiness of the walnuts adds another dimension to the dish as well.
Moreover, with only a few simple steps needed to prep and assemble the salad, it’s super easy and perfect for busy weeknights or picnics. You can prepare everything in advance and simply toss them altogether just before serving.
So whether you’re vegan or not, looking for a light lunch or side dish, or simply want to try something new – this raw vegan red cabbage salad recipe will not disappoint. It’s a total crowd-pleaser and ticks all the boxes: it’s healthy, flavorful, easy to make, and absolutely satisfying.
Ingredient List
To make this Raw Vegan Red Cabbage Salad Recipe, you will need the following ingredients:
- 2 heads of red cabbage (4 cups shredded)
- 1 medium red onion, thinly sliced
- 2 large carrots, peeled and grated
- 3 tablespoons of apple cider vinegar
- 1/2 cup of extra virgin olive oil
- 1/2 cup of flat-leaf Italian parsley, chopped
- Sea salt and cracked pepper to taste
The recipe also calls for spring onions and walnuts, which are optional ingredients but add great depth of flavor and texture to the dish. You can find these at your local grocery store or farmer’s market. Additionally, if you prefer a sweeter dressing, you could add a tablespoon of maple syrup or another natural sweetener of your choice.
The Recipe How-To
Now, it’s time to get cooking! Follow these simple steps to create a delicious Raw Vegan Red Cabbage Salad.
Ingredients
- Red cabbage (2 cups), shredded
- Carrots (2 large), grated
- Red onion (1 medium), thinly sliced
- Spring onions (4-6 stalks), sliced
- Flat-leaf Italian parsley (1/2 cup), chopped
- Walnuts (1/2 cup), chopped
- Olive oil (1/4 cup)
- Apple cider vinegar (1/4 cup)
- Sea salt and cracked pepper, to taste
Directions
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Begin by prepping your vegetables: shred the red cabbage finely, grate the carrots, thinly slice the red onion and chop the spring onions and parsley. Add them all to a large mixing bowl.
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Toast the chopped walnuts on a dry skillet for 5 minutes until fragrant and golden brown. Add them to the mixing bowl with the vegetables.
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In a small bowl or glass jar, whisk together the dressing ingredients: olive oil, apple cider vinegar, sea salt and cracked pepper.
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Pour the dressing over the cabbage salad mixture and toss well to make sure everything is coated evenly.
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Let the salad marinate in the fridge for at least an hour before serving to allow the flavors to meld together. This salad will keep well in an airtight container in the fridge for up to 3 days.
Tips for Perfect Results
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For best results, make sure you shred your vegetables finely so that they are easier to chew and mix well with the dressing.
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You can add more or less of any ingredient based on your preferences – this recipe is very versatile!
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If you don’t have walnuts on hand, you can substitute with pecans or almonds for a similar crunch.
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The red cabbage in this recipe is high in antioxidants and anti-inflammatory properties that offer numerous health benefits.
Now that you know how easy it is to make this delicious raw vegan red cabbage salad, why not try it out? It’s perfect as a light lunch, side dish or even as part of a vegan potluck spread!
Substitutions and Variations
Now let’s talk about variations and substitutions for this raw vegan red cabbage salad recipe. While this recipe is already full of flavor and nutrients, there are always ways to switch it up and add your own twist.
Here are a few suggestions:
– Add in sliced almonds or cashews for a crunchy element
– Swap out the apple cider vinegar for red wine vinegar or lime juice for a different tangy taste
– Try using napa cabbage instead of red cabbage or mix both types of cabbage together for an interesting texture and color combination in your salad
– If you’re looking to add more protein, toss in some cooked chickpeas or marinated tofu cubes
– For an extra kick, grate some fresh ginger into the dressing or sprinkle some chili flakes on top of the finished dish
– If you prefer a creamier coleslaw-like salad, mix in some vegan mayo or dairy-free plain yogurt to the dressing
It’s important to get creative in the kitchen, and there are endless possibilities when it comes to making variations on salads like this one. Play around with different flavor combinations and textures to find what works best for you.
Remember to stay within the anti-inflammatory guidelines by avoiding ingredients that may cause inflammation. And don’t be afraid to try something new – who knows, your substitutions might turn out even better than the original recipe!
Serving and Pairing
The raw vegan red cabbage salad is a flavorful and nutritious dish that can be served on its own as a light meal or as a side dish to complement other main courses. The crunchy and vibrant colors of the shredded red cabbage make it perfect for serving in outdoor gatherings, picnics, or potlucks.
Since this cabbage salad is vegan, it pairs well with other plant-based dishes such as roasted vegetables, grilled tofu or tempeh, lentil soup, or quinoa salad. I recommend serving it alongside some freshly baked whole-grain bread or crackers to create a balanced meal.
This slaw also makes a great topping for burgers or sandwiches as it adds texture and freshness to any recipe. Try adding it to your favorite veggie burger or wrap for an added kick of flavor and anti-inflammatory benefits.
As for drinks, you can pair this salad with smoothies, juices, and herbal teas to balance out the spiciness of the dressing. You can also serve it with refreshing drinks like lemonade or iced tea.
Overall, this raw vegan red cabbage salad is versatile enough to be paired with a variety of dishes and drinks. You can experiment with different combinations to find what works best for you!
Make-Ahead, Storing and Reheating
Ah, the eternal question of make-ahead meals! Fear not, my friends. With this raw vegan red cabbage salad recipe, you can easily make it ahead of time without any worries of sacrificing flavor or texture.
Making ahead: The beauty of this recipe is that it only gets better over time. The longer it marinates in the dressing, the more flavorful it becomes. I highly recommend making this salad at least a few hours before serving so the flavors have a chance to meld together. You can even make it a day in advance if you’re short on time the day-of.
Storing: If you have leftovers or want to meal prep for later in the week, this salad stores beautifully in an airtight container in the refrigerator for up to 5-6 days. Just be sure to give the salad a good toss before serving as some of the dressing may have settled at the bottom.
Reheating: As a raw salad, there isn’t really a need to reheat this dish per se. However, you can take it out of the refrigerator and let it sit at room temperature for a bit before serving to take off some of the chill. I wouldn’t recommend microwaving or heating this dish under any circumstance as high heat damages many nutrients and enzymes found in raw fruits and vegetables.
With these simple tips and tricks, your raw vegan red cabbage salad will be perfect and flavorful whether eaten right away or days later. Enjoy!
Tips for Perfect Results
If you want your raw vegan red cabbage salad to come out perfect, here are some tips you should follow:
Firstly, be sure to use fresh and crisp red cabbage. The texture of the cabbage is an essential element of this dish, so make sure to remove the wilted or discolored leaves before shredding it into fine pieces.
Secondly, don’t overmix your salad as you might end up with a mushy texture. Be gentle when tossing the ingredients together to blend the flavors without destroying the crispy texture.
For a well-balanced taste, make sure to season your salad properly – sea salt and cracked pepper add a salty and spicy kick while apple cider vinegar provides a balanced tanginess.
Another tip to follow is to let the salad sit for some time before serving it. This enables the flavors of the ingredients to blend in nicely and develop their aroma fully.
You can also roast the walnuts beforehand for extra crunch if you like. Toast them on low heat in an oven or on a dry skillet for a few minutes until they turn golden brown.
Finally, If you prefer a creamier texture, consider adding diced avocado or even some vegan mayonnaise. For anti-inflammatory benefits, add some ginger dressing with lemon or lime juice for a zesty sour flavor.
By following these tips, you will achieve the best raw vegan red cabbage salad you’ve ever made!
FAQ
Now, let’s answer some frequently asked questions about this raw vegan red cabbage salad recipe. As with any recipe, there may be some doubts or concerns. However, don’t worry, because in this section we will address the most common questions asked about this salad. So, let’s dive in!
Can you eat raw red cabbage in a salad?
Incorporating red cabbage into your meals is a breeze due to its versatility. This adaptable veggie can be enjoyed in several ways, including soups, stews, salads, and coleslaw. Whether eaten raw, steamed, sauteed, or fermented, it remains tasty and nutritious. While consuming raw red cabbage provides the highest nutrient content, cooked options still prove to be highly beneficial.
Why add vinegar to red cabbage?
To maintain the vibrant purple hue of red cabbage while cooking, it is recommended to add a small amount of vinegar. Failure to do so may result in the cabbage taking on a blue tint.
Is raw red cabbage good for you?
Red cabbage is a highly nutritious ingredient that contains a significant amount of Vitamin C, which is essential for boosting the immune system and acting as an antioxidant. Unlike green cabbage, red cabbage has ten times the amount of vitamins, flavonoids that help fight cancer, and antioxidants that benefit various areas, including eye, tooth, and bone health.
Is red cabbage anti inflammatory?
Cabbage has been utilized as a medicinal herb for a considerable amount of time due to its rich content of flavonoids and anthocyanins. Furthermore, cabbage has been recognized for its potential as an anti-inflammatory and antioxidant agent.
Bottom Line
In conclusion, this raw vegan red cabbage salad recipe is not only delicious but also packs a punch when it comes to nutrition. It is rich in anti-inflammatory ingredients such as red cabbage, spring onions, and olive oil, making it the perfect addition to any balanced meal plan. Plus, it’s an easy and quick recipe that you can make in just a few minutes.
If you’re looking for a dish that’s tasty, nutrient-dense, and filling, this salad is definitely the way to go. So give it a try and let us know what you think! And don’t forget to share this article with your friends and family who may be interested in trying out new vegan recipes.
Remember that eating healthy doesn’t have to be boring or tasteless – with the right ingredients and recipes at your disposal, you can make flavorful meals that will nourish your body and soul. So let’s get cooking!
Raw Vegan Red Cabbage Salad Recipe
Ingredients
- 1/2 head of organic red cabbage
- 2 bunches flat-leaf Italian parsley
- 2 lemons, juice of
- 1/2 cup extra virgin cold pressed olive oil (approximately, to taste)
- 8 spring onions (green)
- cracked pepper, for seasoning
- celtic sea salt, for seasoning
Instructions
- Put cabbage, parsley, and onions into the food processor, and pulse quickly just a few times, until chopped roughly.
- Toss with olive oil and lemon, and season to taste. It is that easy.
- I have put the quantities as a rough guide – I probably use a LOT more olive oil and lemon juice. You might like less.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.