Creamy Cabbage Salad: A Nutrient-Packed Recipe for Health and Flavor

As a former therapeutic chef specializing in crafting healing meals for metabolic health, I stumbled upon a dish beloved by my clients and myself. Now a staple in my culinary repertoire, this delectable creation seamlessly blends health and flavor. Even though I've transitioned from therapeutic chef duties, the lasting impact of this dish continues to contribute to my well-being and that of those in my network. Below, I share this delightful recipe for you to savor. Feel free to explore variations and join me in the quest for new, health-promoting recipes that elevate wellness while tantalizing the taste buds.

Creamy Cabbage Salad Recipe

Yields 4 servings (Recipe #454)

Ingredients
-veggie broth, 2 cup*|
-quinoa, 0.5 cup
-raw almonds, 0.25 cup, rough chop
-zucchini, 6 ounces, diced*
-sweet potato, 2, diced
-salt, to taste
-almond butter, 6 Tbs
-white wine vinegar, 2 Tbs
-pepperoncini liquid, 0.33 cup
-pepperoncinis, .25 cup, sliced thin
-olive oil, 2 Tbs + to taste
-cabbage, 1 pound, sliced thin
-grape tomato, 16, sliced in half
-parsley, 0.25 cup*

Equipment needed
-pot
-chef’s knife
-cutting board
-salad bowl
-baking sheet
-food processor
-spatula or spoon

Directions
1. Preheat oven to 400 F.

2. While waiting for oven to reach 400 F you can start to cook the quinoa. Boil veggie broth or water in pot. When boiling starts add quinoa, turn heat down, simmer for 12 minutes or until quinoa is soft to your liking. Strain and set aside.

3. Roast almonds for about 6 minutes, allow to rest for at least 5 minutes, rough chop, and set aside.

4. Spread zucchini on baking sheet and roast with no oil until they have lost all their moisture and are slightly dry around the edges. Timing ranges from 15 to 30 min. Toss them with salt after they’ve roasted and set aside to cool.

5. Roast sweet potato with oil, salt to taste for about 40 min then set aside to cool.

6. While roasting veggies, make salad dressing. To make dressing use food processor and pulse nut butter, vinegar, pepperoncini pickling liquid. When blended, add about 2 Tbs olive oil and season with salt to taste to ensure dressing is seasoned to your liking. You can optionally add more olive oil or water. Then continue to pulse until dressing has a smooth consistency.

7. Add the following to the salad bowl:

Cabbage, zucchini, pepperoncini peppers, tomatoes, and quinoa.

8. Pour dressing into salad bowl, toss until it’s integrated, and season to taste with salt.

9. Garnish with roasted almonds and optional parsley.

Notes*
1. If you don’t have veggie broth you can use water to cook the quinoa. And if you’re not concerned about this dish being vegan you can use any meat broth to cook quinoa.

2. When cooking quinoa you do NOT have to measure the amount of liquid to cook it in. Just make sure the liquid in the pot is more than 2 inches above the quinoa.

3. A substitute for zucchini can be mushroom. And you can do both veggies if you like.

4. A substitute for parsley can be cilantro or any other green herb to your liking such as chives, dill, mint, or basil just to name a few.

Allergen Info
Gluten-free, dairy-free, vegan, contains nuts, contains nightshades

Variations:
Feel free to customize this recipe by experimenting with different herbs, adding roasted vegetables, for an extra layer of flavor. And if you find a variation that you like please share the wealth :)

Conclusion:
This nutrient-packed recipe is a testament to the marriage of health and deliciousness. Join me on this culinary journey, and don't forget to subscribe to my Health Newsletter for more insights into achieving optimal well-being through food and nutrition.