orange and chinese cabbage salad (vegan, gluten & dairy free)

Very summery, light and slightly tropical salad recipe. This orange and Chinese cabbage salad will refresh you on a hot summer day. If you’re vegan and you like mixing veggies and fruits – that’s a great salad idea for you. Or if you just want to take a break from meat and dairy, that’s also a great idea.

We have some healthy crunchy cabbage, sweet and juicy oranges that gives the tropical vibe and grated carrots full of antioxidants (good for eyes). For even more crunchiness we have also hazelnuts (or walnuts) – perfect source of healthy fats, vitamin E and fiber that helps you to digest properly. To finish this crazy mix – we have slightly Asian sauce, spiced up with apple cider vinegar that improves digestion.

With one bowl of this mix, you get whole world of vitamins and microelements:

  • vitamin A
  • vitamin E
  • vitamin C
  • vitamin K
  • folate
  • calcium (oh yes, it’s in cabbage, carrots and hazelnuts)
  • magnesium
  • phosphorus
  • sodium
  • zinc
  • copper
  • manganese
  • selenium
  • Omega-3 fatty acids (again cabbage and olive oil)
  • Omega-6 fatty acids (again cabbage and olive oil)
  • antioxidants
  • choline

That’s a a quite nice bunch of goodness, isn’t it? Colours will make you happy even before you eat it. I personally love adding different kind of nuts to my salads, they not only adds a nice crunch to it, but are also a source of fats, that make your belly feel full.

Preparation is as easy as it can be and will take you not more that 15 minutes. Just dice all the ingredients, make a sauce and your salad is ready. You can keep in in the fridge for about 2-3 days in airtight container.

If you enjoy this kind of veg & fruit mixes, you also have to try this crazy keto strawberry salad.

orange and Chinese cabbage salad (vegan, gluten & dairy free)

INGREDIENTS for at least two people:

  • small Chinese cabbage
  • 2 oranges
  • 2 carrots
  • 100g hazelnuts or walnuts
  • 100ml olive oil
  • 3 tsp spicy mustard
  • pinch of coarse pepper
  • 1 tsb gluten free soy sauce
  • 1 tsp apple cider vinegar
  • 1 tsp parsley (I prefer dried because it has more gentle aroma)
  • 1 tsp dried basil

DIRECTIONS

Finely chop the cabbage, grate the carrots. Peel both oranges, remove white membranes and dice the flesh.

Using olive oil, mustard and spices prepare the sauce. You can make it very quickly using a small clean jar – just put all ingredients into the jar, cover with lid and shake until you get smooth and uniform liquid.

Now basically just stir all ingredients together, add sauce and nuts (you can use both types of nut if you have) and voila! Salad is ready.

Enjoy!

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