A great paring with roasted root veggies!

This simple as-can-be cabbage salad is perfect for a quick side or made in a larger batches for the week.

Unlike most salads this one improves with age as it marinades. You can eat it right away, but if you have the time leave the jar out at room temperature for a few hours, then let it continue to marinade in the fridge while the lemon juices brake down the raw veggies. You’ll have a tastier salad that’s easier on your digestion.

Great for picnics, on the go, or to store for a few days. Enjoy it with grains, root veggies or meats and add a little Eastern European flavor to your repertoire!

The buttery texture of millet together with the sharp, tart and sweet flavors of this crisp salad really hit the spot.

Chopping cabbage made easy.

Cabbage Side Salad In A Snap

Created by Patryce Kinga Bak on May 6, 2016

This simple as-can-be cabbage salad is perfect for a quick side or made in a larger batches for the week.

Prep Time: 15m
Total Time: 15m

Serves: 4

Ingredients

1/2 medium Apple, chopped
1/2 small Cabbage, chopped
1/4 cup Red Onion, minced
1 tablespoon Juice of lemon
1 tablespoon EV Olive Oil
1/4 teaspoon Himalayan Sea Salt
1/2 teaspoon Black Pepper, fresh cracked

Garnish

Cilnatro

Instructions

Cut the cabbage in half. Slice into 1/2" thick slices. Chop each slice into rows, then chop those rows.
Chop the apple, mince the onion and juice the lemon.
Combine all ingredients in a Liter sized glass jar. Shake well.
Leave the jar out at room temperature for a couple of hours, then store in the fridge overnight before serving.