Description
A vibrant and nutrient-dense raw salad designed for vitality and digestion. This refreshing dish combines crunchy shredded red cabbage, crisp apples, and sweet citrus segments, finished with a zesty maple-lemon dressing. It is packed with fiber and antioxidants, making it a perfect anti-inflammatory lunch or dinner option that sustains energy levels without weighing you down.
Ingredients
3/4 pound red cabbage, shredded
1 red bell pepper, thinly sliced
1 cup Italian parsley, chopped
1 orange, segmented
1 apple, diced
2 tablespoons cashews
2 tablespoons pumpkin seeds
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Whisk the lemon juice, olive oil, maple syrup, salt, and black pepper in a small bowl until fully emulsified.
Combine the shredded red cabbage, sliced bell pepper, chopped parsley, orange segments, and diced apple in a large salad bowl.
Pour the prepared dressing over the vegetable mixture.
Toss thoroughly with tongs until every leaf is evenly coated.
Let the salad sit at room temperature for 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
Top with cashews and pumpkin seeds before serving.
Notes
Letting the salad sit for 10 minutes is crucial for the acid in the dressing to tenderize the cabbage. You can swap cashews for walnuts or almonds and use cilantro instead of parsley for a different flavor profile.
- Prep Time: 15
- Category: Anti-Inflammatory Recipes
- Method: Raw
- Cuisine: Healthy Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 12g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg