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As promised; a lighter, fresher, vegetarian option for St. Patty’s Day (or any day really).
I love raw cabbage and I tend to think this simple, nourishing veggie is often overlooked. Its a no-frills kind of veggie that is both inexpensive and super versatile, so stop overlooking this beautiful, purple gem.
When I was growing up, sliced red cabbage was a staple in our weeknight green salad but these days I love to make it the star of the show.
This fresh, hearty, crunchy salad can hold it’s own as a nice light meal and also pairs perfectly along side whatever else is being served (during the summer, I make it along side of these Soy Chicken Thighs).
If corned beef and cabbage is not your thing on St. Patty’s Day, you absolutely should give this a try.
Red Cabbage Salad
- 1/2 head of medium red cabbage about 6 cups
- 3 stalks of celery sliced
- 1 green apple cut into small chunks
- 1/4 cup golden raisins
- 1/4 cup toasted walnuts
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1-2 cloves garlic crushed
- Salt and pepper to taste
- Combine lemon juice, olive oil, mustard, garlic, and salt and pepper in a small bowl. Give it a quick whisk and set aside.
- In a large bowl combine cabbage, celery, apples, raisins, and walnuts. Drizzle the dressing over the top and gently mix until everything is well incorporated. Enjoy!
- This salad doesn’t keep well for a long period of time because the apple will brown and the walnuts will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Cabbage and celery together and raisins and walnuts in separate containers — slice up the apple right before serving).
- Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before adding it to the salad.