The red cabbage salad is a colorful and tasty dish for a light dinner, ideal for those following a healthy diet.
Its detoxifying properties will help us get back in shape after this holiday period full of big feasts.
It is a vegetable rich, besides antioxidants, in vitamins: C-A-E, contains folic acid and calcium which makes it a great ally for the bones.
A perfect vegetable to enjoy in winter, pleasant to the palate, adaptable to different preparations, and to be honest, I had never eaten it raw in a salad before and I must admit it is delicious!
To consume it this way, just thinly slice it into julienne, removing the harder central white part.
Its sweet and delicate taste pairs perfectly with the saltiness of feta, the slightly spicy flavor of radishes, and the crunchiness of walnuts.
Enjoy this delicious red cabbage salad, I’m sure you’ll like it! I prepare it to take to work for lunch break with some crispy rye slices and I must say it keeps me full until the next meal.
- Portions: 1
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 5.3 oz of red cabbage
- 2.5 oz of feta
- 6 small radishes
- 3 walnuts
- 2 tbsp of extra virgin olive oil
- to taste of salt
Steps
Cut the red cabbage in half and remove the hard central white part.
Continue by thinly slicing it into julienne. Rinse under running water and drain well.
Dice the feta and add it to the red cabbage.
Wash the radishes, remove the root, cut them in half, and add to the salad.
Finish by adding the chopped walnut kernels, season with salt and oil.
The red cabbage salad can be consumed immediately, or let it marinate for a couple of hours in the fridge for better digestibility.
