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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


adds to shopping list


  • 3 cups cabbage - fine sliced
  • 3 cups bok choy
  • 2 carrots - peel + julienne
  • 1 cup radish*- julienne
  • 1 cup celery root | kohlrabi - julienne
  • 1 vidalai onion - fine sliced
  • 1 cup herbs*
  • ½ - 1 tsp sea | pink salt



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.  


PREP in Advance make the salad without onion – store in the fridge, lid on adding the onion before serving.


Serving Ideas
garnished with Herb Roasted Almonds & Pumpkin Seeds.
with Sesame Tofu, Broccolini & Zucchini

Chef Hat Icon 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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