The raw red cabbage salad is a simple and colorful dish, perfect for those who love fresh and authentic flavors. This cabbage, also known as red cabbage, is perfect to be enjoyed raw, thus preserving all its valuable nutritional properties and its slightly sweet and crunchy characteristic taste. Once seasoned with genuine ingredients – such as extra virgin olive oil, lemon juice or apple cider vinegar, and maybe some seeds or nuts – it becomes a true explosion of taste and health on the plate. Perfect as a light side dish or a main dish, the red cabbage salad is a versatile and healthy idea.
Discover the various combinations.
SEASON for red cabbage #rosso: from October to February.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 65.94 (Kcal)
- Carbohydrates 6.96 (g) of which sugars 3.55 (g)
- Proteins 1.46 (g)
- Fat 4.28 (g) of which saturated 0.56 (g)of which unsaturated 0.17 (g)
- Fibers 1.97 (g)
- Sodium 218.96 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Raw Red Cabbage Salad
- 7 oz red cabbage
- to taste fine salt
- to taste apple cider vinegar (or lemon juice)
- to taste extra virgin olive oil
- to taste cumin seeds (or mustard seeds)
- 1 apple (cut into thin slices)
- 2 walnuts (chopped)
Tools
- Cutting board
- Knife smooth blade
Raw Red Cabbage Salad
Slice the red cabbage into very thin strips, almost like a julienne salad. This step is important to make the cabbage more tender and enjoyable to taste.
Let the salad rest for at least ten minutes before serving, this way the flavors meld and the cabbage becomes softer and tastier.
Transfer the strips into a large bowl, add a pinch of salt and season with extra virgin olive oil and apple cider vinegar. Mix well to evenly distribute the dressing (for an even softer result, massage the cabbage with your hands for a couple of minutes after adding the salt. This helps to reduce its natural stiffness and makes the color more vibrant).
Let the salad rest for at least ten minutes before serving, this way the flavors meld and the cabbage becomes softer and tastier.
Add the salt immediately after slicing the cabbage, to help release excess water and become more tender before dressing.
This base can be enriched in many ways, add:
🍀an apple cut into thin slices for a sweet and fresh note
🍀walnuts, almonds, or sunflower seeds for a crunchy and nutritious touch
🍀a few cumin or mustard seeds
🍀cooked chickpeas or other types of legumes
🍀a teaspoon of mustard diluted in vinegar and oil
🍀oranges, carrots, fennel, or celery
🍀dress with plain yogurt (soy for vegans) and marinade
🍀anchovies
STORE the raw red cabbage salad
Transfer the seasoned salad into a glass container or an airtight jar, cover and refrigerate. Consume within three days.
Before serving, mix again and add a drizzle of oil to refresh the dressing.
FAQ (Questions and Answers)
Is eating raw red cabbage healthy?
Eating raw red cabbage allows you to preserve intact vitamins and natural antioxidants, making it a healthy, light food full of benefits for the body.
Can you also use cooked red cabbage?
Use cooked red cabbage only if you desire a milder taste.
How to make raw red cabbage more digestible?
Slice it very thin and massage with salt for a few minutes. Adding apple cider vinegar or lemon helps to soften and make it easier to digest.
How to use leftover red cabbage?
Use leftovers to fill sandwiches, wraps, or bowls.
