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Red Cabbage Salad

Red Cabbage Salad

  • Ready In 75 minutes
  • Serves 2

In this citrus-scented salad, the orange and coriander marry well together. Try this refreshing salad the next time you want to expand your repertoire of preparing cruciferous vegetables. Click here to view PDF version. 

  • 1 cup shredded red cabbage

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon apple cider vinegar

  • zest of 1/2 large orange

  • 1/2 teaspoon ground coriander

  • sea salt and freshly ground black pepper, to taste

  • 1/4 cup chopped fresh cilantro

Step 1

Combine the cabbage, olive oil, vinegars and orange zest in a large

Step 2

Add the coriander and season to taste with salt and black pepper. Toss until well mixed.

Step 3

Refrigerate for 1 hour. To serve, divide onto two plates, sprinkle the cilantro on top and serve chilled.

Nutritional analysis per serving (1 cup)

calories 73 • fat 7 g • saturated fat 1 g • cholesterol 0 mg • fiber 1 g • protein 1 g • carbohydrate 2 g • sodium 125 mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.