Ricki Heller ~ This dairy-free, gluten-free, and vegan cabbage salad recipe is a long-time standard from my friend and colleague Caroline Dupont. Ever since I attended Caroline’s raw cooking classes back in nutrition school, I’ve loved this salad, a staple in our house over the warmer months.
The lively mélange of colorful, fresh and crispy vegetables and fruit marries beautifully with the slightly sweet and tart dressing. Although I’m not a fan of fresh fennel, the ground fennel in this dressing adds just the perfect whisper of licorice to complement the juicy sweetness of the apples in this cabbage salad. Every mouthful offers up a different parade of colors, flavors and textures to treat your palate to some first-class, sparkly raw gustatory entertainment (and a whole rainbow of antioxidants and healthy fats to boot). And it’s ready in around 10 minutes–without heat or any real physical exertion (except for the chewing–of which there will be quite a bit, I wager).
- 2 Tablespoon (30 ml) apple cider vinegar
- 3 Tablespoon (45 ml) extra-virgin olive oil, preferably organic
- 1 Tablespoon (15 ml) light agave nectar or 5 to 8 drops plain liquid stevia
- ½ teaspoon (2.5 ml) fine sea salt
- ½ teaspoon (2.5 ml) ground fennel, or more to taste
- 2 cups (480 ml) green or red cabbage, shredded, or a combination
- ¾ cup (180 ml) broccoli or cauliflower, chopped
- ¼ cup (60 ml) sweet onion, chopped
- 1 rib celery, diced
- 1 large carrot, grated
- ½ cup (120 ml) fresh parsley, chopped
- 1 medium apple (I used Crispin), cored and diced
- ½ cup (120 ml) raisins or currants, optional
- ½ cup (120 ml) pecans or walnuts, lightly toasted [can omit for nut-free]
- In a large bowl, combine dressing ingredients and whisk to combine.
- Add vegetables and toss to coat.
- Sprinkle with raisins and walnuts.
- Will keep, covered in the refrigerator, up to 3 days.