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Purple Cabbage Salad

Purple Cabbage Salad

Here’s a simple recipe for a coleslaw-type salad. It’s dressed in a light vinaigrette (no mayo!) and can easily be spiced up with a variety of additions such as sesame or sunflower seeds, nuts, dried fruit, or even tempeh (pan fry it and it’s sort of like extra healthy croutons!).  And PS – purple cabbage has six times more antioxidants than white cabbage, so you can feel good about eating this salad often!


3/4 lbs red cabbage, thinly shredded

2 cups boiled water

1 fire roasted red peppers (or 1/2 cup shredded cucumber)

1 small carrots, loose

1 celery

1 small white onions

1 tablespoon natural liquid honey (or sugar)

1 tablespoon pure lemon juice

1 tablespoon extra virgin olive oil

1 clove of garlic

pulp from half a lemon

0 to taste parsley

0 to taste dill

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1. Cut cabbage head in halves along the stem, and each half in halves, again along the stem. Place a quarter cabbage on the cutting board. Cut perpendicular to the stem in slices 1/2-1 inch thick. Each slice is to be laid on the board and cut in 1/2-1 inch thick slices. Get a Borner mandoline slicer if you want to make this job effortless.

2. Place shredded cabbage into the strainer, pour boiling water over it, and immediately pour cold water. Squeeze the water out of cabbage. (This makes it softer and easier to eat.)

3. Place cabbage in the bowl, add salt and mix, squeezing cabbage in your palms.

4. Add thinly shredded red pepper, grated carrot and celery.

5. Cut onion in thin rings, and then cut the rings in halves.

6. Add parley and dill.

7. Mix 1 tbsp of honey ( or sugar), 1 tbsp lemon juice, 1 tbsp olive oil, 1 garlic clove, pulp from 1/2 lemon in a separate bowl then toss with salad. Add toasted sesame seeds or wheat bran on top. Enjoy!

By: Abra Snider, General Manager