Day 3 of Salad a Day
Cabbage and Apple Salad
I don’t remember eating raw cabbage until I was an adult. I didn’t even know it was a thing. And here I am, 2 days in a row eating raw cabbage. Yesterday was a Rainbow Salad with raw red cabbage and today the traditional green cabbage. I only ever ate cabbage as an over-boiled, soggy lump on the plate (sorry mum, but that was how it was). I don’t know if it was her take on the infamous cabbage soup diet, but today’s salad is anything but bland and soggy.
The cabbage provides the crunch, the green apples add some tartness and the sultanas add the sweetness. And just for some extra greens, there’s some asparagus as well.
Cabbage is part of the cruciferous family – cousins to kale and broccoli. The smell that people sometimes associate with cabbage only comes when it is over-cooked, so keep it raw and keep the smells at bay. Did you know that 1 cup of raw green cabbage provides 85% RDA of Vitamin K, which regulates blood clotting and helps transport calcium throughout the body?
Maybe we should create a new slogan – Eat your cabbage for strong, healthy bones!Print
Cabbage and Apple
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: Australian
- 1 bunch asparagus
- 3 cups green apples (grated (2–3 apples))
- ¼ head green cabbage
- 1 cup sultanas
- ¼ cup red wine vinegar
- 6 – 10 leaves basil (chopped)
- ½ cup olive oil
- pinch Himalayan salt
- Slice asparagus and steam for 3 minutes.
- Grate the apple.
- Slice the cabbage finely.
- Toss cabbage, apple, sultanas and asparagus in a large bowl.
- Mix dressing ingredients together.
- Pour dressing over veggies and serve with extra basil leaves.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.