Red Cabbage Winter Salad

Red Cabbage Winter Salad (Blue Zone–Style)

Serves 4 | Naturally gluten-free & plant-based

Ingredients

• ½ medium red cabbage, very finely sliced

• ½ tsp sea salt, plus more to taste

• 3-4 tbsp extra-virgin olive oil

• Juice of 1 large orange (about ¼ cup)

• Zest of ½ orange (optional, but lovely)

• ½ cup blackberries, halved if large

• ¼ cup dried apricots, thinly sliced

• ½ cup mushrooms (cremini or mixed), sliced

• 1 tsp olive oil (for sautéing mushrooms)

• ¼ cup hazelnuts, roughly chopped and lightly toasted

• ¼ cup pumpkin seeds, toasted

• 1 cup cherry tomatoes, halved

• Fresh black pepper (optional)

Instructions

1. Massage the cabbage
   Place sliced red cabbage in a large bowl. Sprinkle with ½ tsp salt and massage with your hands for 1- 2 minutes until it softens and releases juice. This makes it easier to digest and more flavorful.

2. Build the dressing
   Add olive oil, orange juice, and orange zest (if using). Toss well and let the cabbage sit while you prep the rest - this is key for depth of flavor.

3. Sauté the mushrooms
   Heat 1 tsp olive oil in a pan over medium heat. Sauté mushrooms with a pinch of salt until golden and all moisture has cooked off. Let cool slightly.

4. Assemble the salad
   Add mushrooms, apricots, blackberries, cherry tomatoes, hazelnuts, and pumpkin seeds to the cabbage. Toss gently.

5. Finish & adjust
   Taste and adjust salt, olive oil, or orange juice as needed. Add black pepper if you like.

Chef Tips

• Slice the cabbage as thin as possible - mandoline if you have one.

• This salad gets better after 20-30 minutes and holds beautifully for a few hours.

• For extra Blue Zone vibes, serve it alongside beans, lentils, or a warm grain like quinoa.