Red Cabbage Salad Recipe

You know when you you're in the mood for something crunchy but tangy and fresh all at the same time?

This red cabbage salad recipe is the answer. It's a healthy one as well.

I try to consciously eat the rainbow for all the gut health benefits it has and to keep my gut micrboes happy.

I mostly eat greens, reds, oranges.

Purple colour represented by purple cabbage -sometimes referred to as red cabbage-, does not make a regular appearance in my weekly food shop.

Since tasting this salad at one of my friend's house I decided it was too good and healthy to pass it.

I started playing with the ingredients and the time I let it sit.

This is my basic recipe and you can add your own twist to it according to your taste.

I cannot stress the importance of incorporating red cabbage into our diets highly enough.

Red cabbage is rich in vitamin C, contains 10 x more antioxidants, flavonoids and vitamins than the green one.

In this recipe I use both white vinegar and lemon but you can use either or just use balsamic vinegar if you prefer to.

The acid in vinegar/lemon juice wilts the cabbage and makes it softer to chew on and enjoy.

I like making ig batches and leaving it in the fridge to accompany my lunches and dinners.

You can serve it with burgers, sandwitches, any hearty meal that requires some balance and a zingy crunch.