Prep 10 mins
Cook 0 mins
Based on a recipe from Victoria Boutenko's book, 12 Steps to Raw Foods. I haven't tried this yet.
- 1 head white cabbage, thinly sliced (or shredded)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 lemon, juice of
- 1 tablespoon nutritional yeast (optional)
- Toss all ingredients into a bowl.
- Garnish with your favorite herb.
A tart, fresh salad that is so easy to put together. I left off the nutritional yeast and reduced the recipe to serve 2. I added salt and freshly ground pepper along with plenty of fresh dill. Made for *ZWT6*
Fresh OK taste but too much lemon juice which I like but didn't need all of it here. I used organic green (white?) cabbage from our local organic produce box this week, a good organic olive oil, sea salt, to taste, definitely use less than called for but salts run different saltynesses, organic freshly squeezed lemon juice, no optional nutritional yeast, and my herb of choice was fresh dill which I chopped and added to the salad itself which gave it a nice flavour. I suggest you add the herb garnish to the ingredients list... I let the salad sit in the refrigorator a few hours before eating. I would try another cabbage salad next time.
I really enjoyed this salad which we served with grilled chicken. I used both red and green cabbage (about 1/2 head of each) and also skipped the yeast but added some tarragon. With the leftovers I am going to mix in some chicken and have a great low fat lunch tomorrow. Thanks for sharing!