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Cabbage Salad With Pumpkin Seeds

This is a quick, healthy and delicious salad that kids love. You can eat this salad for lunch with rice or quinoa, and a drizzle of tahini or peanut butter.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Healthy, Israeli, Vegan
Author: Shelly

Ingredients

  • ½ head red cabbage (or green cabbage if you must)
  • ¼ cup pumpkin seeds (optional)
  • 2 -3 scallion - only the green part - or cilantro
  • 1 lemon (or lime) – a must!
  • 3 tablespoons avocado or olive oil
  • 1 tablespoon sesame oil (optional)
  • 3 tablespoons Bragg’s or tamari
  • ½ teaspoon white pepper or

Instructions

  • Chop the cabbage finely with a sharp knife or Japanese mandoline and put it into a large salad bowl. Sprinkle a little bit of salt and toss.
  • Toast the pumpkin seeds in a toaster oven at 300ºF (160°C) or in a skillet over medium-low heat for 2-3 minutes.
  • Chop the scallion finely and add it into the salad bowl.
  • Squeeze the lemon straight into the salad bowl, add the rest of the ingredients and pumpkin seeds, and toss. Taste and correct seasoning.

Notes

I wrote pumpkin seeds are optional but they’re actually a must, if you can! They taste meaty – my husband swears they taste like bacon. And don’t try to make it without lemon, it’s a fundamental ingredient in this salad!