Cabbage, Bok Choy & Radish Salad
with Apple Cider Vinaigrette
Crunchy in-season vegetable salad with an Apple Cider Vinaigrette.
- Serves4-6
- Cooks in
- Prep time 15 mins
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Immune Support
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
- Vitamins Minerals
Ingredients
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Method
Cabbage, Bok Choy & Radish Salad
WASH all your veg. CUT cabbage + bok choy in half, then finely slice ¼ – ½.
SLICE, julienne | matchstick all the remaining salad ingredients.
TOSS all salad ingredients in a bowl.
SERVE drizzled with Apple Cider Vinaigrette.
SERVE garnished with Herb Roasted Almonds & Pumpkin Seeds.
ADVANCE PREP make the salad without onion – store in the fridge, lid on adding the onion just before serving.
Chef tips + Ingredient Swaps + Ideas
*HERBS use parsley, dill, chives, celery leaves, fennel fronds, cilantro, mint, basil.
*RADISH – use daikon, watermelon radish or kohlrabi – peel first. OR use red, white radishes, hakurei turnips.
CABBAGE – napa | wombok, chinese or sugar cabbage would be my choices. Use what you have.
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