If you are looking for a vibrant and nutritious salad bursting with flavor look no further than this delightful combination of broccoli sprouts and red cabbage.
It is packed with an impressive amount of health benefits and an enticing blend of textures and colors, and it is not only visually appealing but also a treat for your taste buds.
The crispness of the broccoli sprouts complements the crunch of the red cabbage, while the combination of flavors adds a refreshing and zesty twist to your meal. Whether you're a health enthusiast or simply looking to incorporate more plant-based options into your diet, this broccoli sprouts and red cabbage salad is sure to become a favorite. Get ready to indulge in a bowl of vibrant goodness that will leave you feeling energized and satisfied.
The sprouts are crispy, slightly nutty, sweet, and a little mustardy, they are such a joy sprinkled over a salad, a breakfast omelet on toast, smoked salmon, poached egg, egg benedict, or simply as a snack or a simple side salad.
🥗 Ingredients you will need for red cabbage salad
You mainly need 4 ingredients to make this wonderful and crispy red cabbage salad plus the vinaigrette/dressing which will involve a few more.
Here's what you need:
- For the Salad:
- broccoli sprouts
- red cabbage
- celery stalks
- red onion
- For the Vinaigrette/ salad dressing:
- cider vinegar (use organic with Mother) is the best but if you do hot have this use any vinegar you have on hand
- balsamic vinegar - this is optional - leave out and increase the cider vinegar quantity
- brown cane sugar
- mayonnaise - I always use a homemade mayo
- extra virgin olive oil
- garlic - use fresh garlic ifor the best flavor
- freshly ground black pepper
- sugar - use honey, maple syrup, dates or agave syrup depending on preference
- mayonnaise - use a vegan one to make this salad a vegan option
- fresh garlic - you may use powdered if you prefer
- celery - can be substituted for apple or carrot
- broccoli sprouts - use any sprouts you like or have ( alfa-alfa sprouts, raddish, mung beans).
🔪 How to make red cabbage salad
Step 1 - Prepare all ingredients ( gather and wash)
Step 2 - Chop or shred according to your liking
Step 3 - Make the vinaigrette/ salad dressing
Step 4 - Mix and enjoy!
Here is a super simple way of doing this:
- Purchase organic broccoli seeds.
- Prepare a clean sprouting container.
- Soak the seeds in water for 8-12 hours.
- Drain and rinse the seeds.
- Place the container in a well-ventilated area.
- Rinse and drain the sprouts twice a day.
- Watch the sprouts grow for 4-7 days.
- Harvest and store in the refrigerator for up to a week.
Enjoy your homegrown broccoli sprouts in various dishes like this red cabbage salad!
Yes, red cabbage can be eaten raw and makes a fabulous addition to salads, but also to soups, stews, and coleslaw. It is delicious raw, steamed, sauteed, or fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.
It is best if served right away, but this red cabbage salad can be prepared and stored covered in the fridge for a few hours. If you do plan to prepare it in advance, like the next day, I recommend leaving out the salad dressing until just before serving it.
👩🏻🍳 Other salad recipes you might like
🧾 You may also like:
- Cabbage Casserole With Mince Beef And Fresh Herbs
- Cucumber, Broccoli, And Radish Sprouts Salad
- Cabbage Rolls ‘Sarmale’ Stuffed With Ground Beef, Veggies And Rice
- Organic Black Beans, Fennel And Red Cabbage Salad
- Brussels Sprouts, Cranberries And Bacon Salad
- Curried Brussels Sprouts With Chicken And Cavolo Nero
🥬 Broccoli Sprouts And Red Cabbage Salad
- chopping board
- glass bowl
- jar with lid
- spatula /wooden spoon
For the salad:
- 200 g broccoli sprouts
- ½ medium red cabbage
- 2 small celery stalks
- 1 large red onion
- 1 large green pepper optional
- 1 red chili optional
For the vinaigrette:
- 3 tablespoon balsamic vinegar
- 1 tablespoon cider vinegar
- ¼ tablespoon unrefined sugar or honey
- ½ tablespoon mustard
- 2 tablespoon olive oil extra virgin
- 1 pinch salt
- 1 pinch ground black pepper fresh
- 1 tablespoon mayonnaise
- ⅓ clove garlic optional
- Chop the celery, onion, pepper, and chili, shred the cabbage, and place it all in a large bowl.
- Mix all ingredients and add the broccoli sprouts.
- In a jar add all vinaigrette ingredients, put the lid on, and give it a proper powerful shake for a minute.
- Pour the vinaigrette over the mixed salad, give it a good toss and Enjoy!!
- Prevent the red cabbage from bleeding. If you’re new ti handling red cabbage, you might realise that your salad looks red a few hours after making it. Red cabbage “bleeds” due to the color pigments. To prevent this, toss the cabbage with 2-3 tablespoons of vinegar or lemon juice before combining it with the rest of the ingredients.
- Keep it Crispy. Make sure to use fresh produce that’s at the peak of its ripeness to ensure a crisp, crunchy texture. The longer the salad sits, the soggier it will get due to salt and water content that this will release. So, for the best results, serve it as soon as you can or shred the cabbage and do not add the vinaigrette/salad dressing until close to the time you intend to serve.