Dazzling Red Cabbage Salad

I didn’t name this salad, but it is, in fact, dazzling.  The colors are beautiful and my son, who normally won’t touch raw cabbage, loved it.  This recipe comes from a book called Greens Glorious Greens! by Johnna Albi and Catherine Walthers.  I altered it just a bit, but I’ll write the recipe mostly as it was originally offered.  One of the great things about this salad is that I know it will be even better tomorrow after the cabbage really has a chance to soak up the yummy marinade. 

  • 3 cups finely shredded red cabbage (this is about 1/2 a medium head of cabbage) 
  • 1 red pepper (I would omit during the Winter, as bell peppers aren’t in season; also, I would use yellow for a little more color)
  • 1-2 carrots (julienned or shredded)
  • 1/2 cup finely minced fresh parsley
  • 3 scallions, white and green parts finely sliced on the diagonal (very finely minced red onion would also be good)


  • 2 Tablespoons brown rice vinegar
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon fresh ginger juice (grate about a tablespoon, then squeeze the juice out; I took the lazy way and just threw in a few slices)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon maple syrup (I used agave)
  • 4 Tablespoons oil (I used extra virgin olive oil)
  • 1 teaspoon tamari or sea salt to taste (I picked sea salt)

Garnish with toasted sesame seeds

Place the vegetables in a bowl.  Mix the marinade ingredients, toss with the veggie mixture and set aside.  Toast the sesame seeds in a small, dry skillet over medium heat until they start to pop and smell delicious.  Sprinkle on the salad just before serving.  Enjoy!


  1. […] on a tray in a warm oven while you cook the rest.  Serve the pupusas hot with fresh salsa and cabbage salad. […]

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