As I mentioned in the introductory blog post for this delicious recipe for red cabbage salad, I view “Self Development” in a holistic way.
As much as I’m into helping people with setting goals and objectives, and achieving those goals and objectives, I’m also into healthy living tips, spirituality, and improving ALL aspects of my life. And, healthy eating falls under healthy living tips. So, that’s why, on occasion, you’ll notice a recipe or two that I particularly enjoy.
I get a lot of inspiration from Robyn Openshaw, who is otherwise known as “Green Smoothie Girl.” She advocates a largely raw diet – which appears to work well for her since she looks terrific! (You can learn all about her here: =>http://www.greensmoothiegirl.com )
Anyway, I have long known the outstanding health benefits of eating cabbage and other leafy greens. Most people do, nowadays.
As much as I enjoy steamed vegetables, there is no getting around the fact that cooking veggies destroys their “live” enzymes. I wanted to find a way to eat more raw veggies without sitting around all day trying to eat tons of carrot sticks and celery.
I happened upon a salad in an organic food market one day, and was intrigued by its delicious flavor. I looked at the ingredients, and decided that I could probably come close to replicating it at home. And so I did! I experimented a bit with it, and after a while I came up with my own version that John and I really enjoy.
Although I have been making this salad with Udon or Soba Noodles, we have determined that the noodles aren’t really necessary. So, if you are leaning more towards a raw food diet, simply omit the noodles. This salad is perfect for vegetarians AND vegans alike, and will please just about anyone!
Try it and see! You can see the video of me making the salad below – and I’ve written the recipe out below as well:
RECIPE FOR RED CABBAGE SALAD:
(Measurements are approximate – adjust to suit your tastes)
PART 1: The Salad
1/2 head shredded or finely sliced red cabbage
3 shredded carrots
1 Tablespoon finely grated/chopped ginger
1 Tablespoon finely chopped garlic
2 Tablespoons sesame seeds
Chopped cilantro (to taste)
Chopped jalepeno (to taste)
OPTIONAL: Pre-cook about 2 oz of Udon, Soba, or other noodle of your choice. Rinse and drain well.
PART 2: The dressing
3 Tablespoons tamari (or Braggs Aminos or soy sauce if you don’t have tamari)
3 Tablespoons organic and raw apple cider vinegar
2 Tablespoons agave
1 Tablespoon extra virgin olive oil
1) Mix the salad ingredients (from PART 1) and let set a few minutes to allow the flavors to blend while you mix the dressing.
2) In a separate small bowl or measuring cup, mix the dressing ingredients (from PART 2). Adjust flavors to your taste (for example, if you like things a little sweeter, add a touch more agave, etc.)
3) Add the dressing to the salad, and mix well. Allow to sit for a few minutes before serving.
4) Serve and enjoy!
There are so many wonderful things about this salad, besides the obvious nutritional benefits! And, if you leave out the noodles, it is suitable for just about anyone – it’s vegan (meaning, no animal products), it’s raw, and it’s gluten-free (if you use gluten-free tamari).
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