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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 With Apples, Walnuts + Raisins
- 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 of golden raisins
- 1/4 cup of toasted walnuts
- 1/4 cup of lemon juice
- 2 tbsp of olive oil
- 1 tsp of Dijon mustard
- 1-2 cloves crushed garlic
- 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!