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Red Cabbage Salad



  • 1/2 head of organic red cabbage
  • 2 bunches of flat-leaf Italian parsley, chopped finely
  • Juice of 2 lemons, or more to taste
  • 1/2 c extra virgin cold pressed olive oil, or more to taste
  • 8 spring (green) onions, white and green parts, chopped finely
  • cracked pepper and Celtic sea salt for seasoning.


  1. Cut your cabbage into pieces and place in batches in your food processor, and pulse quickly just a few times, until chopped roughly. Don't process too much or your cabbage will be like rice. 
  2. Toss the cabbage, parsley, and onions with olive oil and lemon, and season to taste. It is that easy. I have put the quantities as a rough guide – I probably use a LOT more olive oil and lemon juice. You might like less.
  3. This is a very basic salad – which is what I love about it. But feel free to experiment, and jazz it up with some olives or garbanzo beans – just for a couple of ideas that have worked well for me.
How To Pick The Best Cabbage