Cabbage Three Ways | Gluten-Free | Part One

Cabbage Three Ways | Gluten-Free | Part One


I am obsessed with cabbage these days. I am not sure why as it has never been one of my favorite foods. Maybe my body is currently in need of something it offers nutritionally. Check this article out to read about all the nutritional benefits of cabbage: Dr. Mercola on the “cabbage advantage.”   I’ve prepared cabbage almost every way possible lately…cabbage slaw, cabbage soup and even stuffed cabbage rolls. Above you can see one of my versions of cabbage slaw. I love my food to be colorful and have great eye appeal since I am very visual. I experiment with making my salads as colorful as possible.


I have featured the recipe below for my cabbage slaw salad. These pre-shreded packages of cabbage above and below make the salad super easy. The one has shredded carrots as well and is organic…an important feature.


Broccoli slaw and shredded carrot packs can make for a very easy stir fry as well. You can use these packs for salad or throw them into a wok.

Below I am showcasing my veggie slicer. I love this simple gadget. I have a nice mandoline but this slicer is so handy for quick and easy slicing. Here I am slicing the jicama for the salad.


After adding all the veggies to the bowl, I then chop everything really small with these salad choppers by Trudeau (see below). These are one my favorite, can’t live without, kitchen tools.




Once everything is chopped to my liking, I add the dressing and this sesame and sea vegetable seasoning by Eden. I like to use sea veggies in my cooking as much as possible since I use pink Himalayan salt which does not contain iodine. The sea vegetables provide this for me.




Here’s another version of my cabbage slaw salad using more white cabbage and less purple.


When I use the white cabbage, I like to use black sesame seeds. It’s a nice contrast against the white slaw.

Stay tuned for the second cabbage recipe next week.

Cabbage Slaw
  • 2-3 cups of thinly sliced cabbage, purple/red or white
  • ½ - 1 cup of thinly sliced jicama
  • ½ - 1 cup shredded carrots
  • ½ cup of broccoli slaw (optional)
  • ¼ cup thinly sliced red pepper (optional)
  • 1 - 2 green onions, sliced thinly
  • ½ peeled and shredded green apple
  • 1 - 2 tablespoons of nuts or seeds (any kind is fine)
  • 1 - 2 teaspoons black or white sesame seeds or Eden Shake Sesame and Sea Vegetables
  • ¼ cup freshly squeezed organic lemon juice (or lime)
  • ¼ cup olive oil, cold pressed
  • 1 teaspoon honey or agave nectar (or to taste)
  • ¼ - ½ teaspoon of Herbamare seasoning, if desired
  • Sea salt and white or black ground pepper to taste
  1. Place all shredded/sliced veggies and apple in a large bowl.
  2. Chop with chopping shears or kitchen shears
  3. Sprinkle sesame seeds and seasonings
  4. Add dressing and adjust sweetener and Herbamare, salt and pepper to taste
  5. Toss very well
  6. Can be eaten right away or refrigerated

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