Red cabbage is possibly one of the most beautiful vegetables out there – at least, I think so. And it’s really healthy, with its cruciferous powers and phytonutrients. But one small head of cabbage is actually a LOT of food, so it’s a good idea to know what you’re going to do with it. Otherwise it’ll be staring at you sadly every time you open the fridge.
Here’s a salad that keeps for a few days in the fridge and is simple and delicious. Try it out.
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂
Red Cabbage Salad
Red cabbage is possibly one of the most beautiful vegetables out there – at least, I think so. And it’s really healthy, with its cruciferous powers and phytonutrients. But one small head of cabbage is actually a LOT of food, so it’s a good idea to know what you’re going to do with it. Otherwise it’ll be staring at you sadly every time you open the fridge.
Servings: 8 servings
Ingredients
- ½ head red cabbage (halved, thinly sliced)
- 1 medium red onion
- ½ cup balsamic vinegar
- ¼ cup flaxseed oil (or extra-virgin olive oil)
- ½ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- 1 cup dry-roasted sunflower seeds
Directions
- Combine cabbage & onion in a large bowl.
- Add balsamic vinegar, flax (or olive) oil, salt and pepper, and mix.
- Leave for 1-3 hours to marinate.
- Mix in the dry-roasted sunflower seeds before serving.