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Cabbage Salad with Cumin Vinaigrette


Living in the Raw, Rose Lee Calabro, slightly altered by Eve

A colorful, crunchy and zesty cabbage salad.


1 medium cabbage, finely shredded
4 carrots, grated
4 green onions, finely chopped
240 ml1 c. celery, finely chopped
120 ml1/2 c. red bell peppers, finely chopped
79 ml1/3 c. flax oil
44 ml3 T. lemon juice
15 ml1 T. whole cumin seeds
5 ml1 tsp. salt
2 cloves garlic, minced


Combine cabbage, carrots, green onions, celery, and red bell pepper in a large bowl. In a jar, combine flax oil, lemon juice, salt, cumin seed, and garlic; cover and shake.* Pour over salad and mix well. Let marinate 2 hours in the refrigerator before serving.


* I don't have a suitable jar so I just whisk the dressing ingredients together in a bowl.

Major Ingredients: 


This was a nice recipe and as I didn't have any carrots, I substituted radishes and the vinaigrette was delicious, a crispy lovely salad. One must consume fast though as the radishes like to spread their color.