Olive Oil Red Cabbage Salad with Flaxseeds and Tomatoes
Quick answer
To make this salad, thinly slice the red cabbage, rub it with salt, and then toss it with the remaining ingredients. You can try this healthy recipe right away to add color to your table.
- Total time
- 15 dk
- Servings
- 4
- Calories (est.)
- ~140 kcal
- Difficulty
- kolay
red cabbage salad · olive oil salad · flaxseed recipes
15 dk · 4 servings · 140 kcal
Ingredients
- Half medium red cabbage
- 2 ripe tomatoes
- 1 tablespoon flaxseeds
- Half bunch fresh mint
- Half tea glass extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
Method
- Slice the red cabbage as thinly as possible with a knife.
- Rub the sliced cabbage in a deep bowl with salt for about 3-4 minutes until softened.
- Chop the tomatoes into cubes and finely chop the fresh mint.
- Add the tomatoes and mint to the softened cabbage.
- In a separate bowl, mix extra virgin olive oil, lemon juice, and red pepper flakes to prepare the dressing.
- Pour the dressing and flaxseeds over the salad, toss well, and serve.
If you squeeze out the excess water after rubbing the cabbage with salt, the salad will stay crisper.
FAQ
How long can red cabbage salad be stored?
You can store it in an airtight container in the refrigerator for up to 2 days while maintaining its freshness.
Should the flaxseeds be ground?
You can use whole flaxseeds, but lightly crushed or ground seeds are preferred for better nutrient absorption.
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