An easy to prepare salad that is versatile, cost effective and good for the body. This goes well with fish, chicken or tofu. Cabbage is a great source of vitamin C and rich in glucosinolates; which are a phytochemical compound which through a series of cellular mechanisms upon ingestion converts to sulforaphane, a powerful anti-cancer molecule. When eaten regularly, 5+ servings per week of cruciferous veggies reduces your risk of developing breast and bladder cancers. (2005) Beliveau, R.; Gingras, D. Foods that Fight Cancer.

This salad has a ‘longer’ shelf life so can be made ahead of time as a side dish for more than one meal. You can use the vinaigrette dressing or use a store bought creamy one for a different taste.


1/4 head of red cabbage, finely chopped
2 medium carrots, peeled and grated
1 medium red onion, finely diced
1/2 cup sunflower seeds, toasted ( optional)
1 apples, diced


1/3 cup olive oil
2 Tbsp lemon juice
2 Tbsp red white or red wine vinegar
2 tsp grainy or dijon mustard
1 tsp honey or maple syrup


  1. Combine cabbage, carrots, onion, sunflower seeds and apples in a medium bowl.
  2. Combine dressing ingredients in a jar or a bowl and mix. To increase shelf life of salad consider adding dressing to individual serving bowl.
  3. Bon Appetit!