5 Step Cabbage Salad

This year I have committed to eating more raw food, therefore cabbage has become one of my favorite go-to veggies. It is known for that distinct crave-worthy crunch and I love how it takes to flavors and dressings so incredibly well. This green go-to has a long shelf life and can feed an army very inexpensively. I’m having a moment with cabbage, join me and make this salad!





Raw Cabbage Salad Save Print Prep time 12 mins Cook time 5 mins Total time 17 mins Enjoy this bright and flavorful salad as a side dish or a light main course. This salad makes fantastic leftovers as the dressing continues to marinate the cabbage. Add to a wrap or summer roll for tons of flavor and crunch. Author: Bekah Rife Category: Salad, Side Cuisine: Asian-Inspired, Gluten-Free, Raw, Vegan Serves: 5-6 Ingredients Salad 8 cups cabbage of your choice, washed and cut into bitesize pieces, see pic above

1 cup shelled edamame*

¾ cup sliced raw almonds

⅓ cup cilantro, chopped

2 tablespoons raw sesame seeds Dressing 6 tablespoons fresh squeezed lemon juice

4 tablespoons raw agave

3 tablespoons extra virgin olive oil

2 tablespoons chives, minced

2 teaspoons sesame oil

2 teaspoons coconut aminos

1¼ teaspoon salt

1 teaspoon cracked pepper

½ teaspoon apple cider vinegar

¼ teaspoon cayenne pepper Instructions First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas) Next, place all your salad ingredients in a large bowl and toss to combine. Place all your dressing ingredients into a small bowl and whisk. Pour the dressing over your salad and mix well with salad tongs. Taste and adjust seasoning if need. Serve as a side or main course. Garnish with fresh cracked pepper and enjoy! Notes *I find shelled edamame in the freezer section of my grocery store. If yours are frozen, place 1 cup frozen edamame into a sieve and run hot water over them for 15 seconds. Now they are ready to use. 3.5.3251

For another one of my favorite raw recipes, try my Raw Citrus Kale Salad