A red cabbage salad is appropriate just about any time of the year, but it’s especially delicious when your cabbage is direct from your little home garden. The flavor from red cabbage is in my mind, a bit different from that of the green cabbage. I’m a huge fan of this colorful cruciferous vegetable. Not only is red cabbage beautiful, but it’s packed with health, flavor and options. From phytochemicals, to antioxidants, to vitamins and nutrients.
Paired alone, perhaps cabbage isn’t as delightful in taste as it is in color. However, the right dressing is the key in any cabbage salad. My inspiration for this salad was triggered from a little bakery in Glarus, Switzerland. On the road, and unable to break for a nice lunch, my husband and I opted for a ‘to go’ lunch. The local bakery offered a red cabbage salad, with red peppers as a to-go option. Hungry for vegetables, I snatched it up. We couldn’t wait to devour this lovely beauty. This salad delivered the perfect punch. It was crunchy, light, savory and full of health benefits-from the fresh green chives, to the crunchy sweetness of the red pepper, I couldn’t get this down fast enough. Coupled with a nice peanut oil and balsamic vinaigrette, it was truly memorable.
Easy to recreate, this salad is great alone, or as an accompaniment to a veggy burger, or in your hippy bowl. Be sure to make enough though, ‘cuz i guarantee, you’ll want seconds and thirds!
Red Cabbage Salad
- 1 head red cabbage
- 1 large red pepper
- 1 bunch chives Schnittlauch in german
- 2 TBS olive oil
- 2 TBS peanut oil
- 2-3 TBS balsamic vinegar
- 1 TBS Hemp seeds