Rotkohlsalat
By: Agi Kaja
Einfach zuzubereitender Rotkohlsalat mit Mais.
Purple cabbage salad
Easy to make purple cabbage salad with corn - a great side dish for your Sunday lunch. Vibrant colour, freshness and delicious taste. Vibrant Purple Cabbage Salad: A Gut-Health Powerhouse.
Our Purple Cabbage Salad is a crisp, vibrant celebration of nutritional density. By using raw, whole ingredients from your clean-label pantry, you’re creating a strictly Non-UPF side that’s as restorative as it is colourful. This salad is a fibre-rich hero for gut health, packed with the powerful antioxidants and phytonutrients your microbiome loves.
It’s an honest, minimalist recipe that proves how a few high-integrity ingredients can create a gourmet, high-energy dish without the need for processed dressings or hidden additives.
Ingredients
-
1 small purple cabbage
- 1 small can of corn (drained)
- extra virgin olive oil
- salt
-
organic cracked black pepper
-
ground cumin
-
paprika
- apple cider vinegar
- agave 1 tbsp
- Fresh parsley (optional)
-
garlic mayo 1 -2 tbsp
Directions
- Chop the cabbage thinly.
- In a large bowl, add the cabbage, salt, vinegar and set aside.
- Add the corn (drained) , spices, agave for taste and mix.
- Serve as a side dish with meat, fish, Sunday roast or an other dish.
- Top with freshly chopped parsley.
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