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.
Cuisine: Healthy, Israeli, Vegan
½head red cabbage (or green cabbage if you must)
¼cuppumpkin seeds (optional)
2 -3scallion - only the green part - or cilantro
1lemon (or lime) – a must!
3tablespoonsavocado or olive oil
1tablespoonsesame oil (optional)
3tablespoonsBragg’s or tamari
½teaspoonwhite pepper or
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.
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!