This colorful cabbage salad is not only a feast for the eyes but also a true nutritional powerhouse! Red cabbage, kale, peas, and carrots come together in a colorful mix packed with vitamins and minerals. Pistachios and dates add a unique twist – crunchy, sweet-salty, and full of flavor.

The dressing, made with cold-pressed oil, lemon juice, apple mustard, and tamari, perfectly rounds out the salad and provides the body with healthy fats and valuable micronutrients.

Why is cabbage so healthy?

Cabbage is one of the most nutrient-dense foods and offers a wide range of health benefits. Especially kale and red cabbage are true superfoods, rich in essential vitamins, minerals, and antioxidants.

Kale – The nutrient-rich power vegetable

Kale is one of the most nutrient-packed leafy greens:
✔ Rich in chlorophyll – supports detoxification and blood formation
✔ High in vitamin C – boosts the immune system and acts as an antioxidant
✔ Great source of calcium and magnesium – promotes strong bones and healthy muscles
✔ High in fiber – supports digestion and provides long-lasting satiety

Red cabbage – Antioxidants for cell protection & vitality

Red cabbage not only adds a beautiful color but also comes with impressive health benefits:
✔ High in anthocyanins – powerful antioxidants that protect your cells
✔ Rich in vitamin K – important for bone health and blood clotting
✔ Supports gut health – thanks to its high fiber content
✔ Promotes heart health – with blood pressure-lowering and anti-inflammatory properties

Whether enjoyed as a light main dish or a flavorful side, this cabbage salad delights with freshness, taste, and vibrant health benefits.

Colorful Cabbage Salad

_______________________________________________________________________

for 4 servings

INGREDIENTS

For the Salad:

• 1 small red cabbage
• 4 carrots
• 2 handfuls of kale
• 150 g peas (frozen, then thawed)
• 1 bunch of spring onions
• 3–4 dates
• 50 g pistachios
• Mixed fresh herbs (e.g. parsley, cilantro, or mint)

For the Dressing:

• 3 tbsp flaxseed oil or cold-pressed olive oil
• Juice of half a lemon
• 1 tbsp apple mustard
• 1 tbsp tamari
• 1 tbsp date syrup or date paste
• A pinch of salt
• 3–4 tbsp water (as needed for desired consistency)

PREPARATION

Prepare the vegetables:

• Let the peas thaw.
• Finely chop the kale separately.
• Use a food processor to finely shred the red cabbage and carrots.
• Slice the spring onions into thin rings, dice the dates, and chop the herbs.
• Place everything in a large mixing bowl.

Make the dressing:

• Blend all dressing ingredients until smooth and creamy.
• Add 3–4 tablespoons of water to reach the desired consistency.

Assemble the salad:

• Pour the dressing over the prepared vegetables and mix well until everything is evenly coated.

Serve & enjoy:

• Enjoy the salad right away or let it sit in the fridge for a while to allow the flavors to develop.

TIP:

• The salad keeps well in the fridge for 2–3 days and is perfect for meal prep.
• Enjoy it as a light main dish or a vibrant side salad.

Raw and Powerful – The Benefits of Eating Cabbage Raw

When consumed raw, cabbage delivers the highest levels of vitamins, antioxidants, and enzymes, making it especially valuable for your health.

1. Preservation of Heat-Sensitive Vitamins (Vitamin C & Folate)

Cabbage – especially kale and red cabbage – is rich in vitamin C and folate (vitamin B9). Both are water-soluble and highly sensitive to heat. Cooking or steaming can lead to significant nutrient loss.
➡ When eaten raw, the full content of vitamin C and folate is preserved.

2. More Antioxidants Through Raw Preparation

Red cabbage contains anthocyanins – powerful antioxidants that protect cells and have anti-inflammatory properties. These pigments are heat-sensitive and can be broken down at high temperatures.
➡ Raw red cabbage delivers the highest amount of antioxidants.

3. Enzymes for Better Digestion & Detoxification

Raw foods contain natural digestive enzymes that support nutrient absorption and ease the digestive process.
➡ When heated above 42 °C (107 °F), these enzymes are destroyed – but they remain intact in raw foods.

4. Sulfur Compounds (Glucosinolates) Are Preserved

Cabbage contains glucosinolates – sulfur-containing plant compounds known for their cell-protective and potential cancer-preventive effects. Cooking or prolonged heating reduces their concentration.
➡ Raw cabbage provides the highest level of glucosinolates.

Would you like to join our unique, based on nutritional sciences and practice-oriented training program for gaining a high level of health?

We are more than happy to inform you about our training program on our website!