Happy Monday! Today’s recipe post is loaded with vibrant colours! And vibrant colours means an array a nutrient rich vitamins and minerals! I wouldn’t have it any other way! Red cabbage is rich in phytonutrients (plant nutrients) and antioxidants which are beneficial for inflammation and a great preventative for overall health. Hope you enjoy this tasty and nutrient dense salad! It makes the perfect side to any dish!
Red Cabbage and Fresh Veggie Slaw (I adapted this recipe from ohsheglows.com)
- About 6-7 cups of roughly chopped red/purple cabbage
- 1 carrot, shaved with a peeler into 2-3 inch strips
- 2 celery stalks, chopped
- 1 red pepper, thinly sliced
- 1 handfuls of fresh parsley, chopped finely (or use other herb)
- 3-4 tbsp of toasted sesame seeds
- 2 tbsp hemp seeds
- 2 tbsp pumpkin seeds
- 2 tbsp chopped walnuts
- Herbamare (sea salt and organic herb mix) to season
Lemon Tahini Dressing
- 1 cup tahini
- 1 garlic clove, pressed
- Juice of 1 lemon
- 1 tbsp tamari (or sea salt)
- water- add to desired consistency
In a large bowl, mix the chopped celery, pepper, cabbage, shaved carrot, and parsley. Add nuts and seeds. Prepare the dressing by whisking all ingredients together in a medium sized bowl. The salad tastes best when the dressing is mixed just before serving, so I suggest you portion out how much salad you will be eating for the meal and then add on your desired amount of dressing & mix well. Wrap up any leftover salad and place in the fridge and do the same with the leftover dressing.
What to do with leftovers???
The next morning I sautéed the coleslaw with half a red onion (chopped) and 1 tbsp of coconut aminos (tamari would work well too). I served it with 2 poached eggs and it was delicious! Sautéed and mixed with brown rice and tofu would make a delicious lunch or dinner. Try my crispy marinated tofu cubes! They make a great addition to any salad!
Health & Abundance,