Cabbage is a leafy green vegetable.
There are a few color varieties of this vegetable, but the most common one is green.
I usually use it in soups and salads.
But there are endless ideas for using this nutritional vegetable, like in stew, in perogies, in patties and burgers.
I always prefer to eat it raw, because it retains it’s complete nutritional value.
If you don’t want to shred or grate Cabbage, then cut it as thin as possible.
The ingredients you’ll need:
1 small cabbage
4 to 5 green onions
1 bell pepper
1 lemon
Bunch of cilantro
6 radishes
1 tsp salt and pinch of pepper
4 tbsp vegan mayo
2 tbsp Apple cider vinegar
2 tbsp olive oil
1 cup cooked lentils or canned.
Shred cabbage into a bowl, add 1 tsp Himalayan salt, a pinch of black pepper and then massage the cabbage for a minute or two, and set aside.
It will make it softer, I notice the difference.
Dice green onions
Dice radishes
Dice bell pepper
Dice cilantro
Add all into cabbage and continue to add
Squeezed 🍋 lemon
Vegan mayo
Vinegar
Olive oil
Lentils
Mix well and enjoy.
We loved this salad, we finished it the same day I made it.
We had it with plain rice.
