This red cabbage salad is packed with texture and a diversity of flavors, from bitter to savory to sweet.
Cabbage is a hit-or-miss ingredient for me. Unless it’s cooked the right way or paired with the right ingredients, I don’t find it to be something to write home about. But I don’t let my picky food standards prevent me from enjoying the vegetable on the reg, as it is packed with nutrition and should be an integral part of everyone’s diet. I especially like to find new ways to enjoy it raw. This cabbage salad with radishes, walnuts, and mint is a scrumptious go-to dish to fulfill your noshing needs.
One cup of raw red cabbage has 28 calories, 0 grams fat, 2 grams dietary fiber, 20 percent of the RDA of vitamin, 85 percent of the RDA of vitamin C, and 4 percent of the RDA of both calcium and iron, respectively. It is also a good source of thiamin, riboflavin, folate, calcium, and magnesium. It is chockfull of anthocyanins, an antioxidant that is usually fond in blue, purple, and red plants. Antioxidants can decrease inflammation, prevent cancer, and boost brain function. Cabbage has also shown the ability to treat diabetes.
Aside from its health benefits cabbage may already very well be the ideal vegetable. It stays fresh for a long time (about 3 weeks!) and is incredibly versatile, popping up in all sorts of cuisines – Chinese, European, Mexican, Middle Eastern, and Japanese, among many others. It can be pickled, soaked, stewed, baked, fried, or enjoyed raw. The possibilities are endless, which means you have no excuse not to integrate it into your dietary regimen!
Start with this cabbage salad recipe and expand your repertoire from there. For this cabbage salad recipe, the Brassica family vegetable is accompanied by bitter radishes, dense walnuts, and fragrant mint. Enjoy!
Cabbage Salad with Radishes, Walnuts, and Mint
For the salad
- 4 cups finely shredded red/purple cabbage
- 8-10 radishes, thinly sliced
- Handful of walnuts, chopped
- Handful of mint, chopped
For the dressing
- ¼ cup lemon juice
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Combine the salad ingredients in a bowl. In a separate small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss until the cabbage, radishes, walnuts, and mint are evenly coated. Cover the bowl and place in the fridge to set for about 30 minutes. The cabbage will soften and absorb the flavors of the dressing the longer it sits. Enjoy!
Related on EcoSalon
Red Cabbage Image from Shutterstock