Red Cabbage, Celery, Cilantro & Mint Salad

A vibrant salad with lots of fresh flavours, textures, + herbs to aid digestion and detoxification.  This salad stores well, making it an excellent salad for weekly meal prep; any leftovers can be stir-fried later in the week. 


Raw cabbage can be difficult for some people to digest; adding both Mint and Cilantro will help aid digestion and detoxification; both these culinary herbs have beneficial medicinal properties.

  • Serves makes 6 cups
  • Cooks in 0
  • Prep time 10 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.

  • Herbal Medicinal

    Herbal Medicinal Recipes have healing food ingredients with medicinal properties.  Culinary & medical plants have properties that benefit our health.

  • 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.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Raw


Select ingredients ✔️ add grocery list

  • 3 cups cabbage - finely sliced
  • 2 cups celery - finely sliced + any leaves
  • 1 cup fresh mint leaves
  • 1 cup cilantro leaves
Adds to list


Red Cabbage, Celery, Cilantro & Mint Salad


FINELY slice cabbage + celery.  You can use a food processor if you are doing a large batch.


DESTEM MINT by pulling the leaves off the stem and tear leaves into smaller pieces or leave whole.


TOSS all ingredients together.  STORE in a covered glass container in the fridge.


SERVE with oil + vinegar, Gochujang Tahini Sauce or Peanut Ginger Dressing or Lemon Garlic Tahini Sauce for something creamy.


Serving Ideas
Spiced Turkey & Zucchini Burgers
Roasted Red Pepper & Crouton Salad
Spicy Roasted Veggie Bowls


Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

Low FODMAP and IBS limit to 1 cup per serving to start with and see how your body feels.


SWAP RED CABBAGE for any cabbage you like or radicchio, endive, young kale, spinach or lettuces.


ADD other vegetables like carrot, kohlrabi, radish, pepper | capsicum.


HERBS use parsley, basil, dill, chives, chervil, french sorrel.



You might also like

Member Recipe

Sunrise Granola ~ Oil & Sugar Free
Chef's Table Whole Plant Life

Member Recipe

Apples with Vanilla Maple Yoghurt Dip
Chef's Table Whole Plant Life