2 red and white cabbage salads

Cabbage belongs to the cruciferous family and is not just a delicious vegetable but also has cancer fighting abilities. It is very rich in vitamin A, C, E, B, iodine, calcium, potassium, magnesium and other essential nutrients. At the same time it is really low in calories. One cup of cabbage contains only around 15 calories. One can consume raw cabbage in the form of juice, sauerkraut and, of course, salads. One can use shredded cabbage as a salad base, add vegetables with different flavors and textures to it and make a new and exciting salad every time. The recipes below are great additions to any dinner or potluck party.



White cabbage salad with mango


• 4 cups shredded white cabbage
• 1 unripe mango thinly sliced
• 2 tbsp chopped parsley
• 3 sprigs green onion, chopped
• ½ sweet red pepper diced
• 1 tsp thinly sliced red chili pepper (or ½ tsp of chili flakes)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt (or to taste)
• 1 tbsp Tamari sauce (optional)


Preparation: Put cabbage into a salad mixing bowl, add sea salt, lemon juice and olive oil. Massage the cabbage until it gets softer. Add red pepper, chili pepper, parsley, onions, slices of mango and mix well. Keeps in the fridge for 3-4 days.



Red cabbage salad


• 4 cups shredded red cabbage
• 3 tbsp chopped cilantro or parsley
• 3 tbsp chopped red pepper
• ½ cup grated carrot
• 3 tbsp chopped green onions
• 1 tsp sea salt
• 1 tbsp olive oil
• 3 tbsp lemon juice


Preparation: In a salad mixing bowl mix cabbage with salt, olive oil and lemon juice. Massage cabbage until it gets softer. Add cilantro or parsley, carrot, red pepper, green onions. Mix well. Keeps in the fridge for up to a week.