This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
I am always looking to increase my vegetable intake in different ways. In summer, fresh salads are really great and changing it up by using different salad greens as well as some seasonal fruits keeps it interesting. And now that the weather will be slowly turning cold, warm soups are more comforting. However, warm salads like this one can be equally inviting!
To make warm salads, you can do a few different things: you can cook the vegetables slightly (as I do in this recipe), add grilled meats or seafood, or roast the vegetables and toss them with a dressing!
I regularly make a cabbage and pineapple coleslaw. This week since I had picked up some fresh apples from our local farm, I decided to use them in the slaw. And on a whim, I decided to cook the cabbage slightly adding fresh ginger for flavor. This delicious, warm salad tasted great paired with some sautéed tuna steaks. You can use either red cabbage or regular cabbage for this recipe but I prefer to use red cabbage.
- 2 tablespoons avocado oil
- ¼ head of a medium purple (or green) cabbage, shredded thinly
- 1 teaspoon fresh ginger, grated or chopped fine
- ½ teaspoon sea salt
- 1 green apple or any other apple, chopped fine
- 10-12 raisins (optional)
- Add all the dressing ingredients to a small glass jar. Cover the jar and shake to mix. Keep aside.
- Heat a stainless steel saute pan. When hot, add the oil. Immediately add the cabbage, the ginger and sea salt. stir to mix and cover and cook for 2 minutes.
- Open the lid and add the apple pieces and stir and cook for 1 more minute. Turn heat off. Add the raisins.
- Now pour the dressing over the cabbage mixture and stir to mix everything well. Serve immediately or keep aside for 15 minutes before serving.