Best Kale Salad

Today I have a recipe for a super delicious cabbage salad. I used red cabbage, but I can also imagine that the salad would taste just as delicious with white cabbage or Chinese cabbage.

The cabbage is used raw in this recipe, which makes it more digestible, as raw vegetables are easier to digest than heavy, cooked food. Unfortunately, many people think that they need to cook their vegetables (especially cabbage) for a long time to make them more digestible, but that is a misconception, because long cooking only causes many nutrients to be lost, and vitamins and proteins to denature. Enzymes that help with digestion are also destroyed.

Since raw food contains much more fiber than cooked food, many people believe they cannot tolerate raw food. Of course, if the body is not used to getting a lot of fiber, it will initially react to the indigestible fiber. But the more fiber you consume, the better you tolerate it, and after a while, you will definitely benefit from the high fiber intake. General health and especially digestion improve.

So give raw cabbage salad a chance; maybe you will grow to love it just as much as I do.

Now for the recipe.

For 1-2 servings

Best Kale Salad

Preparation time: 20 minutes
Total time: 20 minutes

Ingredients:

• ½ red cabbage
• 1 raw corn cob (kernels removed)
• 1 carrot
• 8 mushrooms
• 1 bunch of dill
• ½ zucchini
• 1 tbsp tahini
• 2-3 tbsp cashews
• 2 tbsp balsamic vinegar (optional)
• 2 tbsp lemon juice
• a pinch each of paprika powder, pepper, nutmeg, chili powder, (salt optional)

Preparation:

1. Cut the cabbage into very, very thin strips and place in a large bowl. Use a peeler to shave the carrot into thin strips and add to the cabbage. Peel the mushrooms or wipe them clean with a paper towel, then slice thinly and set aside.
2. For the dressing, blend the zucchini, tahini, cashews, balsamic vinegar, lemon juice, and spices in a blender until creamy, adding a little water if necessary. Add this dressing to the cabbage and carrots in the bowl and knead everything well with your hands; the dressing should be thoroughly massaged into the cabbage. Then add the mushrooms, corn kernels, and dill to the cabbage and mix everything well.
3. The salad tastes best when it has had a little time to marinate (2-3 hours), or even better, overnight.