Cabbage Salad

Lately, my 3 year old son has been asking for an egg and “salad” for breakfast.  And by salad he means sauerkraut.  (Hey, sauerkraut is not an easy word to pronounce, haha!)  Because he doesn’t tolerate eggs well, this request is a special treat rather than a daily occurrence.  But as far as sauerkraut goes, I’ll let him eat up to his heart’s content.

Personally, I’m not a fan of sauerkraut.  I just cannot get over the awful smell.  BUT, I do love cabbage.  (In case anyone isn’t aware, sauerkraut is fermented cabbage.)  This Cabbage Salad recipe was mainly one for me, but I had a small inkling my son would be drawn to it as well.  And sure enough, he loves it!


So for any of you other cabbage lovers out there, this recipe is one for you.  This Cabbage Salad is an easy, colorful side dish that packs quite a bit of nutrition and the ingredients are simple and fresh: purple and orange carrots, purple cabbage, red pepper, onion and a handful of spices.


Cabbage Salad


  • 1/2 head small purple cabbage (200-250 g)
  • 1 medium purple carrot (50 g)
  • 1 medium orange carrot (50 g)
  • 1/2 large red pepper (100 g)
  • 1/4 medium onion (35 g)
  • 2 tsp sesame seeds
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • pepper to taste
  • 2 tsp coconut aminos


  1. Thinly slice purple cabbage, add to large mixing bowl.
  2. Cut & peel carrots then slice into thin “coins”.  Add to bowl.
  3. Remove stem and seeds from red pepper.  Finely chop and add to bowl.
  4. Remove skin from onion, finely chop and add to bowl.
  5. Add spices and coconut aminos to veggies and mix well.
  6. Let sit at least an hour in the fridge before serving (this enhances the flavor and slightly softens the cabbage).
  7. Store in fridge.



My favorite way to eat this Cabbage Salad is with salmon and rice, but I think it pairs well with any protein and starchy carbohydrate.




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