Fresh Cabbage Salads Your Way
Fresh salad ingredients are packed with essential nutrients and enzymes that cooked foods no longer contain, Plus raw foods cleanse and nourish the body and heal the gut. Which is why we have a salad for lunch nearly every day at our house. Because cabbage stores so well I always have it on hand. Serve it sliced thin and topped with sprouted seeds, nuts or legumes, frozen peas or avocado and an easy homemade oil and vinegar dressing.
For dinner, a large salad is always served before the main dish, and is sometimes the meal itself. I vary the greens, mix-ins and dressings to keep it interesting. Have fun and discover your own favorites while getting that green goodness in you! Here’s another of our favorite cabbage salads.
This family favorite offers a nice contrast to warm winter soups, but also makes a great summer picnic as it holds up well in the heat.
1/2 head green cabbage sliced thin, then chopped
1 slice of red cabbage chopped fine for contrasting color
2 carrots, grated
1/2 bag (16 ounce) frozen peas
1 cup healthy mayo
1/2 teaspoon stevia or monkfruit sweetener
2 teaspoons mustard
1/2 teaspoon salt (optional)
Combine dressing ingredients. Mix with salad ingredients and serve. Leftovers will keep nicely in the fridge for the next day.