This vibrant Red Cabbage & Carrot Salad is a crunchy, colourful addition to any meal or a refreshing, nutrient-packed dish on its own. Tossed with a zesty drizzle of olive oil and lemon, and finished with a sprinkle of Himalayan salt, it’s as flavourful as it is nourishing. For an extra boost of gut health, pair it with creamy kefir for a tangy twist that your digestive system will thank you for!
Rich in antioxidants: Red cabbage is packed with anthocyanins and vitamin C, which help fight oxidative stress and inflammation. Gut Health Boost: Carrots provide fiber for digestion, while pairing the salad with kefir adds probiotics to support a healthy gut microbiome. Detoxifying & Alkalizing: Lemon juice aids in detoxification and helps balance the body’s pH levels. Heart Health: Olive oil contains heart-healthy monounsaturated fats, while Himalayan salt offers trace minerals without overloading sodium. Immune Support: The combination of vitamin C from cabbage and lemon, plus the probiotic power of kefir, can strengthen immune function. Low-Calorie & Nutrient-Dense: This salad is light yet satisfying, making it great as a side or a nutrient-rich standalone meal.
Vibrant Red Cabbage & Carrot Salad with a Zesty Lemon Drizzle
Instructions:
1.Shave the Cabbage:
Begin by removing the outer leaves of the red cabbage. Using a mandolin or a fine shaving tool, shave the cabbage into thin, delicate strips or shreds. The finer the shavings, the better the texture.
2.Toss with Himalayan Salt:
As you layer the shaved cabbage into a large bowl, sprinkle a pinch of Himalayan salt over each layer. Toss the cabbage gently with your hands or a spoon to ensure the salt is evenly distributed. The salt will help draw out the juice from the cabbage, creating a slight brine that softens the cabbage and enhances its flavour.
3.Let It Rest:
Once you’ve added all the cabbage and salt, set the bowl aside for about 30 minutes. This resting time allows the cabbage to release its juice and become more tender.
4.Grate the Carrots:
While the cabbage is resting, grate the carrots using a box grater or food processor. Make sure the carrots are finely grated to match the texture of the cabbage.
5.Add Carrots to Cabbage:
After the cabbage has rested and softened, add the grated carrots to the bowl. Toss them together gently so the flavours meld.
6.Drizzle with Olive Oil & Lemon:
Drizzle the cold pressed olive oil or, good virgin olive oil and freshly squeezed lemon juice over the cabbage and carrot mixture. Toss everything well to coat evenly.
7.Serve:
Enjoy immediately as a side dish or let it sit for a few more minutes to allow the flavours to develop. For an extra boost, you can serve it with a side of kefir.
8. Let It Sit (Optional):
If you have time, let the salad sit for an additional 10-15 minutes to allow the flavours to meld even more. This resting period helps the cabbage absorb the lemon and olive oil, giving it a slightly pickled taste.
9. Serve with Kefir (Optional):
For that extra gut-health boost, serve your salad alongside a glass of kefir. The creamy, tangy kefir complements the crunch of the cabbage and carrots while adding beneficial probiotics to support digestion. Love Kefir, try Biotiful brand is delicious and refreshing!
This version of the salad becomes even more vibrant and nourishing after resting, and the kefir really makes it a complete gut-friendly meal. Enjoy preparing and eating your fresh, healthy dish!
Julia xx