Simple Cabbage Salad
Summers are so much fun with all the fresh produce from the farmers market. I am not too big on salads but in the scorching heat it seems like the ideal thing to eat. Salads can get tricky mostly because of the dressing, I almost never buy salad dressing from the grocery store (you won’t if you ever read the ingredients).
This cabbage salad is so easy to make and uses minimal ingredients. Cabbage wasn’t on my list of favorite vegetables until I did the Whole30 earlier this year. I was exploring options other than cauliflower that could be used in a similar way. A bowl of steamed cabbage with scallions (sans salt or even spices) topped with chili chicken became my all time favorite meals!
Cabbage is almost like a super food, packed with nutrients. It’s rich in Vitamin K and has more Vitamin C than oranges. It’s also an excellent source of fiber, provides calcium, phosphorus, magnesium and potassium which helps regulate blood pressure.
I observed that certain vegetables taste different based on how they are chopped. I’m not really sure if this is more psychological…but thinly sliced cabbage to me tastes so much better than larger chunks. It probably makes your brain believe the food’s going to taste different because it looks different.
This is certainly not something that can replace a meal but it’s fairly filling and can be a meal accompaniment. It takes minutes to make and the only thing that possibly takes some time is chopping the cabbage into small and thin slices.
- 11/2 Cup finely chopped cabbage (almost like coleslaw or thinner)
- 1/4 Thinly sliced tomato
- 1 Tbsp lemon juice
- 1 Tsp honey/agave or coconut sugar
- 1/2 Tsp paprika
- Sea salt to taste
- Mix the cabbage and tomato.
- Mix all the other ingredients for the dressing in a separate bowl.
- Add the dressing to the cabbage and mix.
- Refrigerate for an hour before serving.
- Adjust the dressing ingredients as needed, I like this a bit sweeter and add a tad more honey - delicious!