Best Raw Cabbage Salad Recipes

RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
• In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.

SPICED INDIAN RAW CABBAGE SALAD

Steps:

• 1. Combine the shredded cabbage and the salt in a large bowl. Mix it up well with your hands and let it sit for 1 hour so the salt can extract the water from the cabbage.
• 2. When the hour is up put the cabbage on a cotton tea towel and roll up the ends and squeeze the water out of the cabbage. Blot the cabbage with paper towels, you want it as dry as possible. You want it to be crunchy but not hard.
• 3. Clean out the bowl you used to emaciate the cabbage and dry it well. Put the cabbage back into the bowl.
• 4. Heat the coconut oil with the mustard seeds until they start to pop. The pour the oil and seeds through a fine sieve so the oil drains off. Cool the seeds in the sieve.
• 5. Add the cooled mustard seeds to the cabbage along with the turmeric and sesame oil.
• 6. Toss this very well. The mustard seed in this is slightly pungent. If you don't eat this right away, the salad will last 2-3 days in the fridge.
• 7. This is a very tasty and healthy salad.
• 8. Enjoy!

RAW VEGAN RED CABBAGE SALAD

Steps:

• Put cabbage, parsley, and onions into the food processor, and pulse quickly just a few times, until chopped roughly.
• Toss with olive oil and lemon, and season to taste. It is that easy.
• I have put the quantities as a rough guide - I probably use a LOT more olive oil and lemon juice. You might like less.

RAW VEGAN RED CABBAGE SALAD

Steps:

• 1. Put cabbage, parsley, and onions into the food processor, and pulse quickly just a few times, until chopped roughly. 2. Toss with olive oil and lemon, and season to taste. It is that easy. 3. Then top with the egg. 4. I have put the quantities as a rough guide - I probably use a LOT more olive oil and lemon juice. You might like less.

RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
• In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.

RAW CABBAGE SALAD

Steps:

• Slice cabbage into thin ribbons and place in a large bowl.
• Slice carrots into thin sticks and place with the cabbage (I like to cut the carrot into 4 sections, cut each section in half, and then turn upside down and slice thinly).
• Chop scallions and place with the cabbage and carrots.
• Combine the tamari, rice vinegar and sesame oil in a small bowl (this is the dressing).
• Pour dressing gradually over the salad while mixing - I like it better lightly dressed, and reserve some for those who like extra dressing!
• Add chopped cilantro and sesame seeds and mix again.
• This salad gets better as it sits!