Pickled Red Cabbage Salad
Pickled Red Cabbage Salad
This salad is delicious! Whether served as a side or in wraps for the perfect addition to Taco Tuesday!
Marinade/Dressing Ingredients
1/8 tsp red pepper flakes
3 garlic cloves, peeled, thinly sliced
2 Tbsp balsamic vinegar
1 tsp raw honey or maple syrup
¼ cup cold-pressed olive oil
Salt and freshly cracked black pepper to taste
Optional - 1 Tbsp lemon zest
4 Tbsp parsley, roughly chopped
Cabbage Mix
2 cups finely sliced purple cabbage
1 small red onion, peeled, and finely chopped
1 carrot, peeled, grated
1 cup red cherry tomatoes, halved
1 yellow bell pepper, seeded, cut into strips
1 large avocado, pitted, peeled (using a teaspoon, scoop chunks of avocado and add to salad)
Handful of cilantro or parsley, finely chopped
1 small lemon
Garlic and herb seasoning to taste
Edible flowers of choice (nasturtiums or violas)
Dressing
6 tablespoons raw apple cider vinegar
2 tablespoons cold-pressed olive oil
2 teaspoons maple syrup
1 garlic clove, crushed
½ teaspoon sea salt
¼ teaspoon black pepper
Put it All Together
Add all the salad ingredients to an empty jar, close with lid, and shake well until everything is well blended.
Add the dressing to the purple cabbage and massage until the cabbage is well covered. Store in the fridge for about 30 minutes.
After 30 minutes, add the slightly pickled cabbage to a salad platter.
Add the remaining ingredients in the order listed, except for the flowers.
Mix the salad, squeeze fresh lemon, season with garlic and herb seasoning, and decorate with edible flowers.