Better Vegan Cabbage Salad
Source: Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 15 min  Cook Time: 0   Total Time: 15 min  Serves 4-6
About this recipe
Cabbage is incredibly nutritious, but very low in fat and calories. It possesses anti-inflammatory, anti-aging, detoxifying and disease-preventing qualities. It is also readily available and quite inexpensive. This salad is a perfect way to incorporate fresh cabbage into your diet. Every time I get tired of lettuce, I make this salad. It is easy, delicious and nutritious at the same time. Massaging the cabbage with salt helps break the fibers for easier digestion and release cabbage juices, which will become part of your dressing, so you don't need to use a lot of oil. 
Ingredients:
2 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
1/2 cup carrots, shredded into matchstick size
1 large radish, halved and thinly slices
1 keiki (mini) cucumber, peeled, halved and thinly sliced
1 broccoli stalk, though outer skin removed, shredded into matchstick size (optional)
2 Tbsp. organic sweet peas (optional)
1/4 cup sunflower sprouts
1 Tbsp. scallion, green parts only, thinly slices
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. fresh dill, finely chopped (optional)
Dash of extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)
Dash of lemon juice
Pink Himalayan salt to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper to taste 
Instructions:
1. Prepare the ingredients.
2. Place cabbages in a medium bowl and sprinkle with a little bit of salt. Using your hands, gently massage the cabbage and set aside.
3. Add the rest of the ingredients and mix well. Adjust seasonings to taste and serve.
Notes:
I highly recommend using mandoline slicer for this salad. It is much faster than doing it by hand and beautifully shredded vegetables make the salad look more appetizing.
Equipment needed:
Serving suggestion:
Serve with sliced avocado and Better Vegan Grain-Free Gluten-Free Bread.

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