Cabbage Carrot Avo Salad

We’ve discovered some fresh, early green cabbage in the store and I am about to become addicted to its crunchiness and flavour. My son eats it just like that, completely raw, and it’s currently one of the snacks he brings to school. Now that’s a thing. I believe that his classmates are probably a little shocked. :-))

Cabbage has impressive health benefits. It’s packed with nutrients like vitamin K, vitamin C, Manganese, Calcium, Magnesium and more. Just one cup of freshly cut cabbage provides us with more than 50% of our daily vitamin C needs. And since it’s a vegetable, it has essential fiber. Cabbage also contains vitamin A, iron and powerful antioxidants, including polyphenols and sulfur compounds. Cabbage improves digestion, may help maintain our heart healthy and boosts the immunity with its high vitamin C content.

I say we consume a little more of it. It’s worth it. Moreover, it’s so easy to make a cabbage salad, right?

Here is my offer today:

Cabbage Carrot Avo Salad

If you're in a hurry for a lunch or dinner, this salad can save you. it takes no more than 10 minutes to make it and it's abundant in fiber, therefore will keep you satiated for longer. This salad contains phytonutrients, healthy fats and essential vitamins like K, A and C. Enjoy!

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Prep Time 10 minutes mins

Course Main Course, Salad, Side Dish

Servings 1

Ingredients

  

• 3 cups raw green cabbage, thinly sliced
• 1 cup carrots, shredded
• 1/2 avocado
• 2 tbsp plant-based yogurt
• juice of 1/2 lemon
• 1 tsp salt

Notes

Take a large salad bowl and add thinly sliced cabbage, shredded carrots and gently mix with hands.

In a blending cup add avocado, plant-based yogurt, lemon juice and salt, 2 tbsp water and blend until smooth and creamy. You can also add a handful of parsley for more phytonutrients. I do that very often.

Pour the dressing on top of the cabbage-carrot salad and carefully combine using a spoon or your hands again. Add more salt or/and lemon juice if needed.

Enjoy

Keyword dinner, fiber, greensalad, healthyfood, rawfood, salad, weightloss

Since the dressing is always the thing that we get the most fat from (cabbage and carrots won’t help with that), I chose to use avocado for this dressing and make it a creamy one. Of course, if you feel like adding another type of dressing to this salad, go ahead and experiment.

This salad can’t stay fresh for the next day. Therefore I always make enough to make sure that we will finish it on the same day. A great tip is that I always slice my cabbage in advance and keep it in a large salad bowl in the fridge for whenever I feel like having a salad with it. The dressing requires no more than 5 minutes so if you’re in a hurry to make a dinner, here you have your salad ready in a blink of an eye.

It goes perfectly with roasted potatoes with a lot of dill and garlic. Yum!

Let me know how you liked it.

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