I love cabbage, and this really hit the spot. So much so that I ate nearly the entire bowl myself. Using heirloom red cabbage and yellow carrots and fresh herbs from our garden the colors were intense. This photo doesn't really do it justice. The taste was just divine, and the raw energy packed into this quick-to-prepare meal was just what I needed.
If you don't like the taste of apple cider vinegar tonics, this is a good way to get the health benefits of ACV without really noticing it. You can also add whatever fresh herbs you like, I used cilantro, parsley and wild mint.
1/2 small red cabbage
1 large carrot
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1/4 cup roughly chopped hazelnuts or almonds
fresh herbs (such as coriander, parsley, mint)
2 tablespoons extra virgin olive oil, or hemp seed oil
1 teas umeboshi vinegar
3 teas apple cider vinegar, or kombucha vinegar
1 teas rapadura sugar or agave nectar (optional)
Himalayan or celtic sea salt and pepper to taste
- Grate the carrot and finely slice the cabbage. Chop the fresh herbs and toss with the cabbage and carrot.
- Add the vinegar, oil, salt and pepper and toss gently until the vegetables are evenly coated.
- Add seeds and nuts and serve.
Donna, thank you for posting! I made a variation of this salad and it is so DELICIOUS! This is going to be a staple for me! If you have other recipes you’ve posted, I’d be interested in seeing them!