Nicole Ciuppa, RDN
Fresh Cabbage Salad
In the midst of summer's heat, one of my favorite meals to eat is salad! Salads are versatile, portable, and do not have to taste boring. Spices and the dressing makes all the difference between a dull salad and an incredibly delicious one. That is why I made an apple cider vinegar dressing that is the perfect amount of sweet and salty. The raw honey complements the tang of the vinegar creating a party for your tastebuds.
This recipe for my fresh cabbage salad is great as a side dish, however, if using it as a main meal, I suggest bulking it up a bit. Fill it with lean protein sources (beans/shredded chicken or turkey breast/tuna fish or shredded salmon/tofu or tempeh, etc.), and pair with whole grain complex carbs (brown rice/quinoa/sweet potato etc.).
Serves: about 5
1/2 head green cabbage
1 medium orange bell pepper
3 medium carrots, peeled
1/3 large red onion
1 Tablespoon olive oil
a pinch of sea salt
4 Tablespoons raw local honey
3 Tablespoons + 1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/8 - 1/4 teaspoon sea salt
1/8 - 1/4 teaspoon black pepper
Slice the cabbage into 1/8-1/4 inch thick strips. Add to a large bowl, pour in the olive oil, and sprinkle in the sea salt. Massage with your hands to soften the cabbage and infuse with flavor.
Using a sharpened chef's knife, slice the bell pepper and red onion into shredded (1/8-1/4 inch thick) strips. Add to the bowl of cabbage.
Grate or spiralize the carrots very thinly and add to the same bowl.
Toss together to evenly combine.
To make the dressing, add the honey, apple cider vinegar, lemon juice, sea salt, and black pepper to a small bowl. Whisk together and pour into the bowl of shredded vegetables. Toss together making sure to evenly coat all ingredients with the dressing.