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I love green cabbage! It’s underrated and underappreciated, but what’s not to love? It adds a delicious welcome crunch to so many of my favorite dishes. Springtime brings with it a sense of renewal, and what better way to embrace the season than with a fresh, flavorful, and healthful salad?
First, look at the outside leaves. They should be bright and colorful, with no yellow or droopy parts. Whether you choose green or red cabbage, the leaves should be fresh and crisp.
Next, the cabbage should feel heavy for its size and be nice and firm, which means the leaves are packed together tightly.
Also, make sure there are no bad parts, like soft spots, holes, or marks on the cabbage.
Lastly, check the stem end of the cabbage. It should have a clean cut and not be too dried out.
Embracing new fruits and vegetables during the change of seasons is my favorite way to welcome spring, and that’s part of why I’m so excited about this new dish. It’s a pretty amazing cross between a fabulous cabbage salad and a mayo-less coleslaw. So many cultures serve this kind of salad, from Middle Eastern to Vietnamese, and it’s a vibrant flavor combination I often crave.
The traditional ingredients of green cabbage, carrots, and mint always inspire me to create my own version. It’s healthful and light for spring, plus it just happens to be naturally Whole30! Beyond that, it’s downright delicious.
This is a super clean and delicious spring option. It’s fresh, crunchy, and addictive. It even makes a perfect snack. The herbs help enhance all the individual flavors and bring the salad to life. And what’s nice is that it can be done in advance to bring with you if you’re traveling. When I head to my cabin, I place each ingredient in separate jars, and it’s ready to serve when I arrive.
CLICK HERE TO GET THE FULL RECIPE!