- YIELDS | 4 SERVINGS
- PREP TIME | 10 MINS
- CHILLING TIME | 1 HR
This recipe is a terrific alternative to green-leaf salads. It pairs well with rice dishes and can be served topped with shredded chicken or with a bowl of soup. It is filling and has few calories. I like to use savoy, Napa or green cabbages for this recipe. I like to add a few handfuls of shredded collards for a powerful boost of vitamin K and A, calcium and antioxidants.
- 4-6 cups spring or seasonal cabbage and/or collard greens, cut into ribbons or shredded
- 4 scallions, trimmed and chopped
- 3 celery stalks, chopped, about 1 1/2 cups
- 1 red bell pepper, cored, seeded and chopped, about 2 cups
- 1/3 cup Basic Dressing
- 2 tablespoons soy sauce or Tamari
1. Place all ingredients in a large bowl and mix well. Refrigerate for at least 1 hour and serve.
Cabbages can be confusing. They are classified according to the season during which they are harvested, their appearance, or their geographic origin. Spring cabbages or collard greens (their Witness Protection Program name) are loosely packed, oval-shaped forms of kale or wild cabbage. If you guessed they are harvested in spring—give yourself a big helping of your favorite.