Add some more color to your diet with this easy, healthy red cabbage salad. This salad recipe only gets better with more time in the fridge so you can make it once, and enjoy it all week long.
I'm a big fan of greens. You can find a lot of green vegetable recipes on Tasting Page. BUT, it's important to vary up the veggies in your diet. Too much of a good thing isn't always so good, you know? You want to get a nice variety of deep, dark colored vegetables. So let's turn to this easy, raw, red cabbage salad.
Red cabbage actually looks purple to me, but we won't go renaming vegetables today. The deep color means its rich in antioxidants and full of flavonoids, which is great for cancer prevention.
There was actually a recent study done in Denmark that showed cabbage as a leader in the prevention of type 2 diabetes. And did you know that red cabbage has lots of important Vitamin C too? You want your C to fight inflammation and help build all important collagen to support your muscles and tissues. There's also Vitamin A, E, K and B, and lots of great fiber to fill you up, without many added calories. So red cabbage, yeah, it's all good for you.
I made an easy vinaigrette to go on this salad. I love the savory notes the anchovies give to the dressing, but if you're vegan, you can just omit it and still have a lovely salad.
I will say that the dressed salad only got better with time. Since cabbage is a heartier vegetable, it can hold the dressing well. In fact, the dressing helps soften the leaves, which can also help you digest it better.
This easy red cabbage salad has so many possible uses. Eat it straight up for all of the health benefits mentioned above, or mix in your favorite protein like I did. One day I threw in leftover salmon and another, avocado and seaweed flakes. The bright red cabbage will look great under anything, including your fork!
Easy Red Cabbage Salad
Makes 4 - 6 servings
- 1 small red cabbage
- 4 anchovies (omit if vegan)
- 2 garlic cloves, minced
- 1/2 cup parsley
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- Cut the red cabbage in half, lengthwise. Cut out the small core at the end. Use a food processor or sharp knife to cut the cabbage into thin strands.
- Mince the anchovies, then use the back of your knife to smear them against the cutting board, creating a paste. Add them to a large glass bowl, along with the garlic, parsley, Dijon and vinegar. Use a whisk and slowly drizzle in the olive oil until combined. Place the cabbage in the bowl and toss with the dressing. The salad will get better with time so allow it to sit before serving. Salt if necessary.