Beautiful bright, crunchy & slightly sweet red cabbage, is high in vitamin C & various antioxidants. Cabbage with it’s cooling effect is a good addition to anti-inflammatory meal plans. Enjoy it served raw as a delicious addition to warm weather salads.
Prep Time: 30 minutes | Cook Time: no cook | Serves: 6-8
Ingredients
1 large bunch- kale, (lacinato kale stems removed, sliced into thin strips), or Spring kale, trim stems
1/2 head- Red cabbage, shredded or sliced very thin
2 Stalks- Celery, including leaves & tops, sliced thin on diagonal
2 each- Carrots, trimmed and scrubbed, grated
1 each- Sweet yellow, orange or red pepper, cut into thin strips
1/2 cup- Pumpkin seeds, toasted lightly
3 Tbsp each- Olive oil & Apple Cider Vinegar
1/2 teaspoon – natural salt & Pepper to taste
Method
Place thinly sliced kale into a large mixing bowl . Pour olive oil and cider vinegar over kale, add salt. Toss dressing with kale and then using your hands gently rub dressing into the kale to wilt and soften. If you are using baby kale you can skip this step.
Add red cabbage, celery, carrots, peppers and toasted pumpkin seeds to bowl. Stir ingredients to combine. Taste salad and add any additional salt or pepper as desired.
Optional: Add a large handful of chopped fresh cilantro leaves or scallions to salad for a pop of flavor. Serve salad as is or slightly chilled.