salads, superfoods, vegetables

crunchy cabbage salad

crunchy cabbage salad This isn't really a recipe so much as it is a reminder that it doesn't take much to make fresh ingredients taste pretty great.  I had a version of this salad at a beach front place called La Luna last year in Nosara, Costa Rica.  It, of course, tastes even better to me because of that memory but it's still a pretty brilliant, healthy combination of raw ingredients. Leave out the almonds and use it on fish tacos too.

cabbage salad recipe

crunchy cabbage salad

2 cups red cabbage, shredded

2 cups savoy cabbage, shredded

1/2 c cilantro, roughly chopped

1/4 c sliced almonds

1/8 c chia seeds

for the dressing:

juice of 1-2 limes

olive oil

1 T honey (optional)

salt and pepper

Combine the cabbage and cilantro in a bowl.  Mix the ingredients for the dressing, adjusting the lime/oil ratio according to your taste.  Toss together, cover and keep in the fridge for a few hours.  When you are ready to serve, give it all a toss again, adjust for any seasonings, mix in the almonds and chia seeds.  This does keep well for a few days but the chia seeds will swell a bit. If you are not into that, just sprinkle some on each individual serving.

Serves 6