Meal Prep salad

Red cabbage salad – unprocessed, raw food

Red cabbage is available throughout the winter and has become one of my favorite winter vegetables. I love it – as you already know – very much as oven vegetables. As a fresh raw salad I almost always have a glass of it in my fridge..

Crispy red cabbage salad pimps every bowl, you can fill wraps with it or add it to a flatbread sandwich . I like to eat a hearty fork inbetween baking Christmas Cookies…

The red cabbage salad is made quickly, those who have a mandolin just have to take care of their fingers. But the stripes are also fast cut, no problem.

Glas mit Rotkrautlsalat

Red cabbage salad – unprocessed, raw food

  • Author: Tina
  • Prep Time: 10
  • Total Time: 10
  • Category: salad


Super crunchy raw salad for the winter season!




  • 500 g of fresh red cabbage
  • 1/2 pomegranate, gutted (it is not regional in Germany, so its optional)
  • 1/4 red onion
  • 1 handful of fresh parsley


  • Juice of half a lemon
  • 2 tablespoons olive oil
  • Salt, freshly ground pepper


  • Cut red cabbage and onion into strips with a mandoline or a very sharp knife. Salt and knead briefly
  • Chop the parsley with the pomegranate seeds under the red cabbage.
  • For the dressing mix lemon, oil and pepper. Give everything over the salad, mix well and let it draw briefly.


The salad keeps fresh in the fridge a few days, I think it gets even better when it is well marinated (although not so crispy anymore then…).

Keywords: red cabbage, red cabbage salad, raw salad

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