Raw red cabbage (sometimes called purple cabbage) lasts forever in the refrigerator, so don’t be afraid of getting a whole head. We only use ¼ head in this recipe. However, you can shred some of it in most salads or use it in our other red cabbage recipes.
Like most colorful veggies, red cabbage is packed with antioxidants and micronutrients, which, as you probably know, are beneficial to our health.
You can use lettuce leaves, arugula, romaine leaves, spinach, or any other type of leafy greens to mix with the red cabbage.
We like to add canned pinto beans to make the salad more fulfilling so that we can also eat it as a main for a quick lunch. In addition, beans provide us with healthy carbs, dietary fiber, and a good amount of plant protein to keep us satiated and nourished for several hours.
For pinto beans, you can substitute cranberry beans, red kidney beans, white beans, and chickpeas.
Orange adds juiciness and sweetness to the salad. You can substitute a ripe pear or apple for an orange.
If you don’t want to add fruit to a salad, try shaved fennel. It’s delicious with red cabbage.
Make our mustard dressing with the following:
- Extra virgin olive oil: substitute with avocado oil.
- Vinegar: apple cider vinegar, red wine vinegar, white wine vinegar, or balsamic vinegar.
- Maple syrup: best if 100% pure.
- Mustard: Dijon mustard or yellow American mustard.
- Salt and pepper.
These are optional ingredients. Add one or more based on your preferences:
- shaved parmesan cheese (or dairy-free parmesan)
- dried cranberries (or raisins)
- chopped nuts (walnuts, almonds, or pecans)