I hope you will love this delicious sweet cabbage and apple salad as much as I have lately. I have been eating this often because it is low in calories but high in volume, meaning it has a lot of fiber and makes me fill full without putting me into a calorie surplus. If I am trying to lose weight, or create a calorie deficit, it is really important to me that I find a lot of high-volume foods to add to my meals during the day so I don’t feel so hungry all the time. Sometimes I will even eat the entire bowl (7-8 servings) as my carb source with my meal and then just add a quick protein shake or leftover chicken from the night before. If I just have one serving, I just count this as a side of vegetables. If I eat the entire bowl then I will count it as one serving of carbs.
If you have a backyard garden like I do, you may have a lot of cabbage starting to pop up. Even if you don’t have a garden, you may have noticed that cabbage is really inexpensive at the grocery store right now. I love buying vegetables that are in season because 1) they are usually less expensive and 2) the vegetables you are purchasing are usually local and not imported from another country. Win-Win. You can use purple or green cabbage for this recipe, I just happen to prefer the taste of purple cabbage so that is what I grow. Either works though!
Ingredients you will need:
-1 Head of Cabbage (appx 3 – 3 1/2 cups chopped)
-7-8 sprigs of cilantro (appx 1/3 cup chopped)
-Juice of 1 lime (appx 2-3 Tbsp)
-1 medium apple
-2-3 green onions
-1 Tbsp raw honey
-1 Tbsp apple cider vinegar
-sea salt and pepper to taste
Step 1: Peel off any loose or warn outer leaves of the cabbage. Just keep peeling until all the remaining leaves look nice and healthy. Cut the cabbage in half like this:
Step 2: Then you will want to dice your cabbage into bite size pieces. I did this by cutting the cabbage a bunch of times vertically while trying to keep the shape of the cabbage in tact as much as possible, then rotating the cabbage and cutting a bunch of horizontal lines (the same way I dice onions). And, yes, I am using a bread knife in this photo….all my other knives were dirty plus this one is the sharpest because it gets used the least haha….don’t judge! Then you will want to put your cabbage in a medium to large bowl (big enough that you can add all the ingredients and toss everything at the end).
Step 3: Slice your apple and (optional) slice off the peel. Then cut your apple into bite size pieces also. Add to bowl with the cabbage.
Step 4: Add the juice of one lime to the bowl. I have this nifty little citrus squeezer that I love (got it at Walmart a few years ago), but if you don’t have a citrus squeezer it’s no biggy. Just cut the lime into slices and squeeze by hand. You could also use the little squeezable jars of lime juice, but I think fresh always tastes so much better.
Step 5: Chop up your green onions and cilantro. Add the honey and apple cider vinegar. I then added a few sprinkles each of sea salt and black pepper. Toss everything really well in a bowl and enjoy! One serving is 1/2 cup and the recipe should make 7-8 servings.
Here is the nutritional information and macros for the salad (per serving 32 calories, 8g carbs, 0g protein, 0g fat, 1g fiber, 5g sugar):
It takes me about 3 minutes from start to finish to make this salad and it is so good! It is something you can make on Sunday and have ready in the fridge for during the week. Make sure to keep it in the refrigerator though or else the cabbage will get wilted and not taste very good. Let me know what you think about this recipe when you try it!
Much love,
Natalie
—————————
