Tag Archive: red cabbage

Edamame Salad


  • 4 cups mixed baby greens
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 2 cups edamame
  • 2 cups broccoli florets
  • 1/4 cup peanuts or other nut crushed
  • Miso Salad Dressing


  • Place all ingredients in a bowl and mix well

Prep Time: 20 min

Serves: 4-6


Asian Salad


  • 2 cups grated red cabbage
  • 3 cups grated carrots
  • 2 sprigs green onion chopped
  • 1/4 cup sliced blanched almonds
  • 2 tangerines peeled
  • 1 tbsp sesame seeds


  • Shred carrots and cabbage in food processor with grater blade and place in bowl
  • Add green onion, tangerines, almonds and sesame seed
  • Serve with our Miso Salad Dressing


  • Categorized as a cruciferous vegetable
  • Three major types – green, savoy and red
  • Bok choy is another variety

Health Benefits

  • Cabbage helps to lower cholesterol, especially when steamed
  • Cabbage has cancer prevention properties
  • Red cabbage has added nutritional benefits due to the rich red colour, it has more phytonutrients
  • Anti-inflammatory properties and an antioxidant
  • High in vitamin K and vitamin C
  • Provides digestive tract support  – regulates bacteria in the stomach

How to Select and Store

  • Choose hard, dense cabbage, with shiny colorful leaves with no cracks, bruises etc..
  • Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2 weeks
  • If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days

How to cook

  • Steam, saute or eat raw
  • Microwaving can destroy many of its beneficial properties and actually decrease its vitamin C content

Featured Recipes

Some content courtesy of whfoods.org


  • 2 cups finely shredded red cabbage
  • 1 small red, orange or yellow pepper, chopped
  • 1 avocado, diced
  • 2 tablespoons finely chopped red onion
  • 3 tablespoons lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 cup flax seeds
  • 3 tablespoons cilantro finely chopped
  • sea salt and ground black pepper to taste



  • Toss all ingredients together in a large bowl


  • 1/2 bunch kale, thick stems removed and leaves thinly sliced
  • 2 cups shredded red cabbage (about 1 small head, quartered and cored)
  • 2 clementines (or oranges), peeled and segmented
  • 1/2 small red onion, thinly sliced
  • 1 large red bell pepper, cored, seeded and thinly sliced
  • 1/3 cup sunflower seeds
  • 1/4 cup Dijon mustard (optional)
  • 1/4 cup freshly squeezed orange juice (from about 1 small orange)
  • 1/4 cup balsamic vinegar
  • Ground black pepper and sea salt to taste



  • Steam kale for about 5 minutes
  • In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds
  • In a small bowl, whisk together mustard, orange juice, vinegar and pepper
  • Pour over the kale mixture and toss to coat