Salads do not have to be constructed with a base of lettuce. Many other “greens” can be used as a base. According to studies, cabbage is a great vehicle to use as it provides the body with Calcium, Iron, and Potassium. It is a very good source of Dietary Fiber and Vitamin C.
I like to include a variety of colors, textures, flavors, and food groups to my salad to provide a satisfying meal or, if a smaller portion is served, accompaniment to a meal.
My inspiration for cabbage salads began with the idea of modifying coleslaw. I appreciated the intricate dice and the firm texture of the cabbage but did not particularly enjoy the dressing. At home I began experimenting with the diced cabbage with an oil and vinegar dressing and was hooked.
Cabbage comes in both green and red varieties. I look for a firm head of cabbage when I go shopping. Experiment with either red, green, or a multi-color cabbage salad next time you wish a salad as a meal or a side dish. Enjoy this Gluten Free YogaLean recipe as you look to make healthy food choices while keeping up an active lifestyle.
Base Recipe for a Side Salad (double and add protein if being used as a meal):
1-1.5 Cups of Diced Cabbage
1 Cup of Diced Seasonal Vegetables
2-4 TBSP Oil and Vinegar Dressing
Optional Ingredients:
2 TBSP Fresh Basil (used here) or Rosemary
Crushed Red Pepper Flakes (1 TBSP or to taste)
2 TBSP each of any of the following: Sesame, Pumpkin, or Sunflower Seeds
If converting to a meal …. PROTEIN additions:
1 Cup of Nuts
1 Cup of Lean Meat (thinly sliced)
1 Cup of Tofu (I prefer pan fried)
1 Cup of Cheese
1 Hard Boiled Egg
Dressing Options (use 2-4 TBSP):
Oil and Balsamic Vinegar
Oil and Balsamic Vinegar + Pesto
Oil and Balsamic Vinegar + Sriracha
Oil and Balsamic Vinegar + Honey Mustard
