Make this weight loss cabbage salad that's bursting with high vitamin C and a touch of balsamic vinegar to serve as a side dish or as an entree.
My darling friend, eating healthy doesn't demand a lot of effort, sometimes, just a little twist on a classic recipe can give you a luscious meal that will nourish your cells.
How do you cook your cabbage? have you tried this fried cabbage yet?
Losing weight doesn't mean starving yourself, but rather nourishing your cells with the right nutrients that will keep you satiated for hours.
This cabbage salad is easy to make. It's just like coleslaw but healthier with more nutrients dense ingredients and without mayo! It's bursting with antioxidants, minerals, and vitamin C, which's a key nutrient in healing your cells.
Because it's high in dietary fiber, it's a perfect salad meal replacement when you want to eat light.
What can I put in a cabbage salad?
Consider this as a classic coleslaw that has been promoted to the next level!
- Use green cabbage and carrots, then add other veggies that you like or what you have in the season like celery, fennels, parsnip, etc.
- I love pear in this cabbage salad though you can substitute it with an apple, for example.
- Adding nut and seed makes this salad nutrient-dense with proteins and healthy fat. It is a perfect cabbage salad for weight loss or a meal in a raw eating diet.
What type of cabbage is best for coleslaw?
- There're different types of cabbage that you can use to make a cabbage salad. You've jaroma cabbage, pointed cabbage, purple/red cabbage, and white/green cabbage.
- In this mixed coleslaw recipe, I use a white cabbage also known as the green cabbage.
- I tried with savoy cabbage but, it's not quite a cabbage for coleslaw or cabbage salad recipe.
How to shred a cabbage
I'd advise you to get a small cabbage and try the best to use it in the next few days because once you cut a cabbage, it starts losing its nutrient.
- Clean and remove the outer-hard leaves and reserve them to make a vegetable broth.
- Place the cabbage on a chopping board, the core facing up.
- Make sure to have a very sharp knife, so you don't strain your hand while cutting.
- Cut off a quarter/wedge of the cabbage starting from the core going down. In doing this, you'll only cut the amount you want to use.
- If you want some more cabbage, cut another quarter.
- Using a vegetable peeler, hold the piece of the cabbage with your left hand and pass the peeler over the cabbage as shown in the photo.
- Don't shred the hard parts, the cabbage salad has to be thinly shredded to be sweet and enjoyable to chew.
Tips to enjoy the best this cabbage salad
- To enjoy this cabbage salad, make sure to shred the green cabbage very thinly.
- Squeeze a lemon or lime on the grated carrot and pear to avoid oxidation (turning brown)
- Replace your apple cider vinegar with balsamic vinegar. It gives a more pronounced flavor making this cabbage salad amazingly delicious!
- You can add garlic and raw onions.
- Add fruits like pear, apples, raisins instead of adding sugar or honey to keep it healthy.
Best served immediately
I do understand that you might want to prepare this cabbage salad for meal prep.
But remember, the more cut veggies and fruits are exposed to light, the more they lose their nutrients, especially vitamin C, which is abundant in this cabbage salad!
If, however, you've some leftovers, make sure to store them in an airtight container and place it in your fridge.
Note also that the more you keep this cabbage salad the more liquid it will release.
Now, my dear, you've got a good reason to pick a green cabbage during your next Shopping! I'll be happy to read about your cabbage salad.
Thank you for your support, please share this recipe and talk to you soon.
I love you, Githu.
Get more healthy salads
- Colorful cauliflower salad with fresh coconut
- Easy roasted beets salad with onions
- Amazing cucumber quinoa salad with tempeh
- The most delicious black lentils salad
Weight loss cabbage salad with balsamic vinegar
- Chopping board
- Sharp knife
- Vegetable peeler
- vegetable grater
- A large bowl
- big spoon
- 1 small green cabbage
- 1 medium carrot
- 1 medium celery stalk with some leaves on
- a handful of cilantro leaves
- 1 pear (ripe but firm)
- a small piece of fresh ginger
- ¼ cup Mixed nuts of your choice
- 1 tablespoon sesame seeds
- 2 tablespoons pumpkin seeds
- 1 lemon
- 125 grams yogurt
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ground pepper (just a little)
- ½ teaspoon Dijon mustard sauce
- 1 teaspoon salt (unprocessd)
- Clean the veggies and pear
- Remove the outer hard leaves of the cabbage, keep them to make a broth
- Place the cabbage on the chopping board the core facing up
- Wish your sharp knife, cut off a wedge or quarter of the cabbage, starting from the core going down
- Place your bowl in your clean sink, hold the piece of the cabbage with your left hand, slightly inside the bowl
- Now, using a vegetable peeler, shred the cabbage as shown in the blog post
- Shred very thinly and avoid the hard part. This way your coleslaw/cabbage salad will be easier to chew
- Get about 2 cups of shredded cabbage
- Chop the celery with its leaves, add them into the bowl
- Grate the carrot add in the bowl with cabbage
- Dice the pear, add it in the bowl
- Squeeze the lemon on the carrots and the pear to avoid oxidation
- You can chop roughly the nuts, (if you want to) add them into the bowl
- In a small bowl, add and mix all the ingredients of coleslaw dressing, whisk them gently to make a creamy sauce
- Pour the sauce on the ingredients in the bowl
- Mix well but gently
- Taste and adjust the seasoning if necessary
- Serve and sprinkle with pumpkin and sesame seeds
- Enjoy your cabbage salad, thank you for sharing this recipe.