Cabbage is one of those produce items that always stumps me. It’s cheap, it stays fresh in your refrigerator forever, but I always feel a creative block when it comes to using it. Until this recipe.
I decided to use chopped cabbage as a salad base for a crunchy citrus salad and it is a GAME CHANGER. Tossed with shredded carrots, fresh orange slices, fresh herbs and a slew of nuts and seeds- it’s the perfect main dish or side salad.
I julienned my carrots, but you can feel free to buy them pre-shredded. To julienne simply means short, small sticks. I used a kitchen tool similar to a peeler to do so. Mine is pretty old, but you can find cheap, great quality ones on Amazon, like this.
What really makes this salad so refreshing is the combination of fresh orange slices and herbs. I used fresh mint from my herb garden- it grows like wildfire!
I will mention that this recipe has babe’s special stamp of approval, which is quite difficult to come by. He frequently rate’s things as ‘meh’ or ‘this tastes healthy’. This recipe was rated ‘that looks good, let’s grill up some chicken and I’ll eat it for dinner’. You will?! I said. And he did.
CRUNCHY CABBAGE SALAD
Prep time: 15 minutes
1 head cabbage, roughly chopped
4 carrots, julienned/shredded
1/2 bell pepper, thinly sliced
2 oranges, peeled and sliced
1 tbsp fresh mint leaves
2 tbsp fresh cilantro leaves
1/4 c almonds
1/4 c sunflower seeds
1/4 inch fresh ginger, minced
2 tbsp sesame oil
1 tbsp avocado oil
1 tsp hemp seeds
- Toss all ingredients and enjoy.